一株醋酸菌的分离鉴定及冬枣醋发酵条件的优化  

Isolation and identification of acetic acid bacterium and optimization of winter jujube vinegar fermentation conditions

作　　者：郭梦瑶 韩烨[1] 李素燕 GUO Mengyao;HAN Ye;LI Suyan(School of Chemical Engineering and Technology,Tianjin University,Tianjin 300350,China)

机构地区：[1]天津大学化工学院

出　　处：《中国酿造》2019年第11期31-36,共6页China Brewing

基　　金：天津市科技支撑重点项目(19YFZCSN00100)

摘　　要：通过选择性培养方法从柿子醋醋醅中分离醋酸菌,筛选产酸能力优异的醋酸菌,进行形态学观察、生理生化试验及分子生物学鉴定,并将菌株应用于冬枣醋的研制,采用单因素及正交试验优化其醋酸发酵条件。结果表明,筛选得到一株醋酸菌A1,其培养9 d产酸量为5.89 g/100 mL。菌株A1被鉴定为木醋杆菌(Acetobacter xylinum)。菌株A1制备冬枣醋最佳醋酸发酵条件为:初始酒精度9%vol,木醋杆菌A1接种量8%,发酵温度30℃。在此优化条件下,冬枣醋感官评分为91分,总酸含量(以醋酸计)4.76 g/100 mL,可溶性固形物含量1.5%,产品呈淡琥珀色,口味酸甜爽口,具有冬枣特有的果香,理化及微生物指标均符合国家相关标准。Acetic acid bacteria were isolated by selective culture method from persimmon vinegar Cupei,and a strain with excellent acid production capacity was screened and identified by morphological observation,physiological and biochemical tests and molecular biological technique.The strain was used for the development of winter jujube vinegar,and the conditions of acetic acid fermentation were optimized by single factor and orthogonal tests.The results showed that a acetic acid bacterium A1 was obtained,and the acid yield was 5.98 g/100 ml after 9 d.The strain A1 was identified as Acetobacter xylinum.The optimum fermentation conditions for the preparation of winter jujube vinegar by the strain A1 were initial alcohol content 9%vol,A.xylinum A1 inoculum 8%,and fermentation temperature 30℃.Under the optimized conditions,the sensory score of winter jujube vinegar was 91,and the contents of total acid(acetic acid)and the soluble solid were 4.76 g/100 ml and 1.5%,respectively.The product was light amber,with sweet and sour and refreshing taste,and unique fruit aroma of winter jujube.Its physical,chemical and microbiological indicators were in line with relevant national standards.

关 键 词：柿子醋醋醅 醋酸菌 木醋杆菌 冬枣醋 发酵条件优化 正交试验 

分 类 号：TS201.3[轻工技术与工程—食品科学]