木葡糖酸醋杆菌发酵蜂蜜醋的工艺优化  

Optimization of fermentation technology of honey vinegar by Gluconacetobacter xylinus

作　　者：陈涛[1] 李宁宁 王进 陆筑凤 于单 李加友 CHEN Tao;LI Ningning;WANG Jin;LU Zhufeng;YU Dan;LI Jiayou(Suqian Product Quality Supervision and Testing Institute,Suqian 223800,Jiangsu;College of Biological Chemical Sciences and Engineering,Jiaxing University,Jiaxing 314100,Zhejiang)

机构地区：[1]宿迁市产品质量监督检验所,江苏宿迁223800 [2]嘉兴大学生物与化学工程学院,浙江嘉兴314100

出　　处：《浙江农业科学》2025年第4期1011-1019,共9页Journal of Zhejiang Agricultural Sciences

基　　金：江苏省市场监督管理局技术能力提升项目(NL2022066);浙江省基础公益项目(LGN22C200009)。

摘　　要：蜂蜜醋营养价值丰富,风味柔和,蜜香纯正,是一种新型的醋酸饮品。因此本文利用木葡糖酸醋杆菌(Gluconacetobacter xylinus)发酵制备纤维素固定化菌膜,并通过单因素试验,确定其最佳制备工艺,采用枣花蜜和木葡糖酸醋杆菌菌膜对发酵工艺进行优化。结果表明,固定化菌膜最佳制备条件为:接种量10%,培养温度30℃,乙醇体积分数4%;固定化菌膜表面光滑平整,呈层状排布,具有致密度高的网络空间结构;蜂蜜醋固定化发酵的最佳工艺为:菌膜用量8%,发酵温度31℃,初始乙醇体积分数4%,初始pH值4.0。制得的蜂蜜醋饮料色泽金黄、酸度适中,具有浓郁的醋香和蜂蜜的蜜香。本文为提高蜂蜜醋的生产技术提供理论指导。Honey vinegar have nutritional value,soft flavor and pure honey aroma,which is a new type of acetic acid drink.In this study,Gluconacetobacter xylinus was fermented to prepare cellulose immobilized bacterial film,and the optimal preparation process was determined by single factor experiment.The jujube nectar and Gluconacetobacter xylinus bacterial film were used to optimize the fermentation process of honey vinegar.The results showed that the best conditions for the preparation of immobilized bacterial film suited for Gluconacetobacter xylinus were:inoculum amount of 10%,incubation temperature of 30℃,ethanol volume fraction of 4%.The surface of the immobilized bacterial film is smooth and flat,arranged in layers,and has a high-density network space structure.The best process conditions for the immobilized fermentation of honey vinegar were bacterial film amount of 8%,fermentation temperature of 31℃,initial ethanol volume fraction of 4%,and initial pH value of 4.0.The honey vinegar beverage prepared under these conditions has a golden color,moderate acidity,and a strong vinegar aroma and honey aroma.The study may provide theoretical guidance for improving the production technology of honey vinegar.

关 键 词：木葡糖酸醋杆菌 固定化发酵 蜂蜜醋 工艺优化 

分 类 号：TS205[轻工技术与工程—食品科学] S896.1[轻工技术与工程—食品科学与工程]