CY发酵醋糟的最佳条件

The Optimum Condition for CY Fermentation Vinegar Grains

醋糟在不同水分、pH值和温度条件下接入混合菌种CY(C为担子菌、Y为酵母菌),培养7d观察菌丝长势,分析醋糟营养成分变化。试验结果表明,醋糟在pH值6.5,温度27℃,料水比1∶1.2的条件下,菌丝长势最好,粗壮、浓密、洁白,同时醋糟粗蛋白(CP)和真蛋白(TP)的含量均高于其他发酵条件,而粗纤维的含量却最低。

This test is on moisture (the ratio of forage to water), pH and temperature the major factors affect the fermentation of microorganism. Blended with mixed bacteria CY(C for basidiomycete, Y for microzyme) Vinegar grains was cultivated under different conditions of moisture, pH and temperature for 7 days. After comparison of the growing ways of mycelial and analyzing the nutritional exchange of vinegar grains, we got the conclusion that the best way mycelial is growing vinegar grains on the condition of pH degree centigrade, the ratio of forage to water is 1 to 1.2. The mycelial So the best ferment condition of vinegar grains with mixed bacteria CY pH 6.5, 27 degree centigrade and the ratio of forage to water 