摘要
由山西老陈醋醋醅中筛选出的一株产酸高、醋酸转化快的SM-16醋酸杆菌,并通过紫外诱变得到的乙醛脱氢酶活性较高的SM-17菌株,与沪酿1.01、AS1.41、葡萄糖酸杆菌组成复合醋酸菌,通过添加葡萄果汁、多菌种营养强化曲,利用半连续发酵技术,产品总酸及不挥发酸含量等指标都有较大提高,缩短了醋酸发酵周期。
The SM-16 acetobacter was screened from the Shanxi old mature vinegar which had the char- acteristic about producing high acid and convering acetobacter acetic acid fast. SM-17 was got by ultraviolet mutagenesis and it had a higher aldehyde dehydrogenase activity. Both of them and Huniangl. 01,AS1.41,Gluconobacter Oxydans were composed of the composite acetobacter acetic. The total acid and the non volatile acid were had improved greatly by adding the juice of grapes and daqu about multiple strains and nutrition, strengthening also by used semi continuous fermentation technolagy to shorten the cycle of acetic acid fermentntinn
出处
《中国调味品》
CAS
北大核心
2012年第6期22-26,共5页
China Condiment
关键词
复合醋酸菌
醋酸发酵
半连续发酵
composite acetobacter acetic
acetic acid fermentation
semi continuous fermentation
