摘要
国内外对适合酿造高酸度果醋(总酸质量浓度>100 g/L)的菌株选育和工艺开发等研究较少,为生产高酸度苹果醋,提高原料利用率,作者筛选得到一株高产醋酸的巴氏醋杆菌CYD159,并采取流加发酵的方法,探究了乙醇体积分数和分割取醋对发酵的影响。结果表明,当初始乙醇体积分数为3%,并控制流加速率,使发酵过程中乙醇体积分数不超过3%,分别在36、66、85 h分割3次时,可得到总酸(以乙酸计)120 g/L的高酸度苹果醋,是单批发酵总酸的2倍。
There are few studies on strain selection and process development for brewing high acidity apple cider vinegar(total acid concentration〉100 g/L)at home and abroad.In order to improve the raw material utilization and quality of apple vinegar,a high acetic acid-yielding strain was isolated from the fermented vinegar and identified as Acetobacter pasteurianus,namely CYD159.In the feed batch fermentation,optimal parameters were obtained as follows:the initial ethanol concentration 3%(V/V),adjusted the flow acceleration rate to keep alcohol less than 3%and carried out segmentation at 36 h,66 h,85 h,respectively.Under these conditions,total acidity of apple vinegar can be up to 120 g/L,was twice the total acid concentration of single batch.
作者
李欢
毛健
刘双平
周志磊
LI Huan;MAO Jian;LIU Shuangping;ZHOU Zhilei(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food and Science Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Rice Wine,Shaoxing 312000,China;Institute of Food Biotechnology,Jiangnan University,Rugao 226500,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2019年第5期7-14,共8页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(31571823)
中央高校基本科研业务费专项资金资助项目(JUSRP11509)
江苏省自然科学基金项目(BK20161293)
关键词
醋酸菌
高酸度
苹果醋
流加发酵
acetic acid bacteria
high acidity
apple vinegar
feed batch fermentation
