醋酸菌对苹果汁酒精发酵的影响

Influence of acetic bacteria on alcoholic production from apple juice

以浓缩苹果汁为原料,分别在裂殖酵母酒精发酵的前、中和后期接入醋酸菌。结果表明,随着醋酸菌接种时间的延后,对酵母酒精发酵的影响逐渐减小。在前期接入醋酸菌明显抑制酵母的代谢活性,使降糖和产酒速率降低,发酵周期延长,但不影响最终残糖量和酒精产量;在中期接入醋酸菌能与酵母菌共同生长,且缩短了酒精发酵周期;在后期接入醋酸菌对酒精发酵几乎无影响。

The effect of acetic bacteria （AB） inoculated at the early, middle and late stage on alcoholic fermentation of concentrated apple juice by Schizosaccharomyces sp. was examined. The results indicated that the negative effect of AB on alcoholic fermentation was decreased with the delay of inoculation time. AB inoculated at early stage significantly inhibited fermentation activity of yeast, reduced the rate of total sugar consumption and alcohol production, prolonged fermentation period, but had no influence on the alcohol yield and residual total sugar at the end of fermentation. AB inoculated at middle stage could grow together with Schizosaccharomyces sp. and make the alcoholic fermentation period shorter. AB inoculated at late stage had no effect on alcoholic fermentation.