摘要
以醋酸菌为发酵菌株,食品级酒精为原料,考察了装液量、接种量、初始底酸量和初始酒精度四个因素对醋酸发酵最终的产酸量的影响,利用正交试验、极差分析法和方差分析,确定了酒精醋发酵最佳条件为装液量100mL/500mL、接种量10%、初始底酸量1%、初始酒精度5%。同时考察了醋酸发酵过程中酸度的变化情况,发现在醋酸发酵的开始阶段初始酒精度、初始底酸量对其影响较大,而在发酵后期,接种量影响较大。
The effects of four factors such as liquid volume,inoculum size,initial acetic content and in-itial alcohol content on the acid-producing amount of acetic acid fermentation with acetic acid bacteria as fermentation strains and food-grade alcohol as raw material are studied.The optimal conditions of acetic acid fermentation are：100 mL/500 mL of liquid volume,10% of inoculum size,1% of initial acetic content and 5%of initial alcohol content.Besides,the acidity changes during the process of ace-tic fermentation are also investigated.It is found that the initial alcohol degree and initial acetic con-tent have greater impact on acetic acid production at the beginning of fermentation,while inoculum size place the most important role near the end of fermentation.
出处
《中国调味品》
CAS
北大核心
2014年第4期62-66,共5页
China Condiment
基金
国家高技术研究发展(863)重点项目--生物过程关键技术及装备开发(2012AA021201)
关键词
酒精
食醋
发酵
正交试验
alcohol
vinegar
fermentation
orthogonal experiment
