醋酸菌在食醋发酵中产乙酸的影响因素研究进展  

Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation

作　　者：杨昀松 姜明超 韩冬 余永建 戎春驰 王柯 王玉芹 于振 朱圆圆 YANG Yunsong;JIANG Mingchao;HAN Dong;YU Yongjian;RONG Chunchi;WANG Ke;WANG Yuqin;YU Zhen;ZHU Yuanyuan(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212100,China)

机构地区：[1]江苏科技大学粮食学院,江苏镇江212100

出　　处：《食品科学》2025年第9期351-363,共13页Food Science

基　　金：国家自然科学基金青年科学基金项目(32200012);江苏省高等学校基础科学(自然科学)研究项目(22KJB180016)。

摘　　要：食醋是一种世界性传统的酸味调味品,具有多种有益的生理功能,深受各国民众的喜爱。乙酸作为食醋中的主要呈味成分,其含量是食醋评级的重要指标。因此提高发酵食醋终产物的乙酸含量,增强醋酸菌(acetic acid bacteria,AAB)产酸能力变得尤为重要,但AAB产乙酸受到诸多因素影响。本文从AAB分类出发,介绍了发酵生产乙酸过程的关键酶——乙醇脱氢酶、乙醛脱氢酶以及末端氧化酶,并且综述了食醋酿造过程中AAB产乙酸受到环境、营养、使用菌种、发酵工艺、抑制因子以及分子水平上的因素影响。对产乙酸影响因素的了解,可有效调控以增加发酵食醋中的乙酸产量,提高食醋生产效率,降低食醋酿造成本,对食醋酿造工艺的优化具有重要意义。Vinegar is a traditional sour condiment in the whole world,which has many beneficial physiological functions and is well received by people around the world.Acetic acid is the major flavor component in vinegar,whose level is an important indicator in the vinegar grading system.Therefore,it is particularly important to increase the acetic acid content in vinegar and augment the acid-producing capacity of acetic acid bacteria(AAB).However,the acetic acid production of AAB is influenced by many factors.Beginning with an overview of AAB classification,this paper introduces the key enzymes in the fermentation process for acetic acid production:alcohol dehydrogenase(ADH),acetaldehyde dehydrogenase(ALDH)and terminal oxidase(TO).The effects of the environment,nutrition,strains used,fermentation technology,inhibition factors and molecular-level factors on acetic acid production by AAB during vinegar brewing are reviewed.Understanding these factors helps regulate the fermentation process to increase the acetic acid content in vinegar,improve vinegar production efficiency,and reduce the cost of vinegar brewing,which is of great significance for the optimization of vinegar brewing.

关 键 词：食醋 醋酸菌 分类 产乙酸 乙醇脱氢酶 乙醛脱氢酶 末端氧化酶 影响因素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]