摘要
完成了以芭蕉、菠萝和糯米为原料的多菌共酵食醋酿造工艺实验。糯米、芭蕉和菠萝的百分比为20%、40%、40%。所用微生物有:苏州甜酒药、贵州根霉曲、红曲(D2-1)、酿酒酵母椭园形变种(AS2.607)、异常汉逊酵母(AS2.300)、弱氧化醋酸单孢菌(AS1.186)和一株自己分离的醋酸菌。
In this paper,a method of producing vinegar from banana,pineapple and glutinous rice by multi microorganism fermentation is introduced.The percentage of glutinous rice,banana,pineapple is 20%,40%,40%respectively.The multi microorganisms include Shuzhou ragi koji,Guizhou rhizopus koji,monascus koji(D2 1),scerevisiae var ellipsioideus(AS 2,607)Hansenula anomala(AS2,300),acetomonas suboxydans(AS1,186)and one seperated acetobacter.
出处
《贵州工业大学学报(自然科学版)》
CAS
1998年第6期86-89,共4页
Journal of Guizhou University of Technology(Natural Science Edition)
关键词
多菌共酵
果粮混酿
果粮醋
生产工艺
食醋
multi microorganism fermentation
fruit rice fermentation
fruit rice vinegar
process