摘要
目的:筛选1株适合胡柚果醋生产的醋酸菌。方法:从自然发酵胡柚果醋中筛选产醋酸菌种,研究其酒精耐受性、酒精消耗速度、产醋酸速度;分别发酵生产胡柚果醋,对其进行感官分析,以Vitek-32型微生物分析系统对最适菌种进行鉴定。结果:筛选出3株性能较好的醋酸菌株,分别命名为HY05、HY19与HY36,其中HY05菌株性能最优,能够耐受14%的酒精浓度,起始酒精浓度为10%时酒精转化最快,产酸速度快,所生产的果醋色泽淡黄,质地澄清透亮,风味芳香怡人;根据形态观察与Vitek-32系统的分析结果,将其鉴定为醋杆菌属的巴氏醋杆菌(Acetobacter pasteurianus),命名为A.pasteurianus HY05。结论:A.pasteurianus HY05适宜胡柚果醋的生产。
Objective:To screen an acetic acid-producing strain for the fermentation of Changshanhuyu Tangelo vinegar.Methods:Acetic acid-producing strains were screened from spontaneously fermented Changshanhuyou Tangelo vinegar ans tested for alcohol tolerance,acetic acid-producing rate and alcohol-consuming rate.Meanwhile,the sensory evaluation of vinegar fermented by these strains was carried out and the optimal strain screened was identified using VITEK-32 automatic microorganism analysis system.Results:Three strains were screened and named HY05,HY19 and HY36,respectively.Among these strains,HY05 exhibited the best properties and could resist 14% alcohol.Alcohol was consumed quickly at 10% initial concentration of alcohol and the fastest rate of acetic acid production was also observed.Changshanhuyou Tangelo vinegar fermented by HY05 exhibited a high quality with yellow color,fragrant odor and transparent texture.Through colonial characteristic analysis and cell morphology observation,HY05 was identified to be Acetobacter pasteurianus,designated as A.pasteurianus HY05.Conclusion:A.pasteurianus HY05 was suitable for the production of Changshanhuyu Tangelo vinegar.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第1期211-214,共4页
Food Science
关键词
胡柚
果醋
醋酸菌
筛选
鉴定
Changshanhuyou Tangelo fruit vinegar Acetobacter spp. isolation identification