纳豆菌对液态糙米醋品质的影响

Effect of Bacillus natto on quality of brown rice vinegar with liquid fermentation

以糙米为主要原料,以阿魏酸和总酸含量为评价指标,采用单因素试验和正交试验优化液态发酵糙米醋醋酸发酵条件。结果表明,最佳工艺条件为纳豆菌接种量2.0%、初始乙酸含量1.0%、初始酒精度7.0%vol、发酵温度32℃。采用优化的液态发酵工艺酿造的糙米醋呈暗黄色、澄清、酸味柔和,总酸含量达7.26 g/100 mL、阿魏酸含量为6.57 mg/L。纳豆菌与醋酸菌混合发酵,提高了糙米醋整体品质,新增了功效成分阿魏酸,提升了糙米醋的功能性。

Using brown rice as main raw material,ferulic acid and total acid contents as assessment indexes,the acetic acid fermentation conditions of brown rice vinegar with liquid fermentation was optimized by single factor and orthogonal experiments.The results showed that the optimal process conditions were obtained as follows:Bacillus natto 2.0%,initial acetic acid concentration 1.0%,initial alcohol content 7.0%vol and fermentation temperature 32℃.Brown rice vinegar brewed by optimal liquid fermentation process was dark yellow,clarify and soft sour,and the total acid and ferulic acid content reached 7.26 g/100 ml and 6.57 mg/L,respectively.Mixed fermentation of B.natto and acetic bacteria improved overall quality of brown rice vinegar,produced functional component ferulic acid,and promoted functionality of brown rice vinegar.