高酸度酒精醋发酵菌种和营养盐研究进展  

Research Progress on High-Acidity Alcoholic Vinegar Fermentation Strains and Nutritive Salt

作　　者：宋来生 郭蕾 孙浩 洪厚胜[2,3] 郭会明 SONG Lai-sheng;GUO Lei;SUN Hao;HONG Hou-sheng;GUO Hui-ming(College of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Highke Bioengineering Equipment Co.,Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学化学与分子工程学院,南京211816 [2]南京工业大学生物与制药工程学院,南京211816 [3]南京汇科生物工程设备有限公司,南京210009

出　　处：《中国调味品》2023年第5期198-201,220,共5页China Condiment

基　　金：国家高技术研究发展计划项目(2012AA021201)。

摘　　要：利用醋酸菌转化食用酒精是生产高酸度醋的主要方法。目前,我国生产的高酸度酒精醋同国际领先水平还有差距。缩小差距、生产出酸度与质量更高的酒精醋是国内行业研究的热题。酒精醋生产过程中使用的醋酸菌与营养盐是影响发酵的重要因素。文章通过对高产酸醋酸菌的选育和酒精醋营养盐的研究进行了综述,为高酸度酒精醋的工业发展提供了一定的参考依据。Using acetic acid bacteria to convert edible alcohol is the main method to produce high-acidity vinegar.At present,there is still a gap between the high-acidity vinegar produced in China and the international leading level.Narrowing the gap and producing alcoholic vinegar with higher acidity and quality is a hot topic in domestic industry.Acetic acid bacteria and nutritive salt used in the production of alcoholic vinegar are important factors affecting fermentation.In this paper,the breeding of high acid-producing acetic acid bacteria and the research on alcoholic vinegar nutritive salt are reviewed,which has provided some references for the industrial development of high-acidity alcoholic vinegar.

关 键 词：高酸度醋 酒精醋 醋酸菌 营养盐 

分 类 号：TS264.22[轻工技术与工程—发酵工程]