乳酸菌和酵母菌共酵改善食醋品质的研究

Improvement of vinegar quality by co-fermentation of lactic acid bacteria and yeast

以黄河大米为原料进行乳酸菌和酵母菌的共生发酵,在单因素试验的基础上,采用正交试验探讨了乳酸菌、酵母菌的接种量、发酵时间及发酵温度对食醋的酒精度和乳酸含量的影响,并对其发酵工艺条件进行了优化。结果表明,当酵母菌接种量为1.0‰、乳酸菌接种量为5%、发酵温度为30℃、发酵时间为72 h时,发酵所得的酒醪中酒精度为7.8%vol,乳酸含量为0.54 g/100 m L。用该酒醪经液态深层法酿造的食醋中不挥发酸和酯类含量较优化前分别提高了10.25倍和1.62倍,并最终改善液醋的感官品质。

Using the Yellow River rice as raw material, the co-fermentation by lactic acid bacteria and yeast was conducted. On the basis of single factor tests, the orthogonal experiments were used to investigate the effects of lactic acid bacteria inoculum, yeast inoculum, fermentation tempera- ture and time on alcohol content and lactic acid content. And the fermentation technology was optimized. The results indicated that with the condi- tions of yeast inoculum 1%0, lactic acid bacteria inoculum 5%, fermentation temperature 30℃ and time 72 h, the alcohol content and lactic acid content in wine mash were 7.8%vol and 0.54 g/100 ml, respectively. The contents of fixed acid and esters of the vinegar which under submerged fermentation using the mash were 10.25 times and 1.62 times higher than before optimization. And the sensory favor of the vinegar was greatly improved.