Fruit vinegar is a new beverage emerging in recent years because of its rich nutrition. At present, acetic acid bacteria are main strains used in the fruit vinegar production. Acetic acid bacteria are a general term f...Fruit vinegar is a new beverage emerging in recent years because of its rich nutrition. At present, acetic acid bacteria are main strains used in the fruit vinegar production. Acetic acid bacteria are a general term for a class of bacteria that can oxidize ethanol to acetic acid. This paper mainly summarized the biological characteristics and research status of acetic acid bacteria for fruit vinegar brewing, in order to provide a theoretical basis for the selection of high-quality acetic acid bacteria for fruit vinegar brewing.展开更多
The microbiological properties of traditionally produced fruit vinegars,i.e.,fig,mulberry,apple and plum vinegars,supplied from different cities in Turkey were investigated.The counts of acetic acid bacteria(AAB),lact...The microbiological properties of traditionally produced fruit vinegars,i.e.,fig,mulberry,apple and plum vinegars,supplied from different cities in Turkey were investigated.The counts of acetic acid bacteria(AAB),lactic acid bacteria(LAB)and mold-yeast for fruit vinegars were found in the range of 2.54–7.05,1.91–6.81 and 1.32–7.10 log CFU/mL,respectively.The indigenous AAB and LAB isolates were recovered from the vinegars and characterized based on a combination of phenotypic and genotypic approaches including 16S rRNA gene sequencing.In AAB three different species,Acetobacter pasteurianus,A.ghanensis and A.fabarum,and in LAB five species,Lacticaseibacillus paracasei,Lactiplantibacillus plantarum,Levilactobacillus brevis,Leuconostoc sp.and Weisella confusa were identified in the vinegar samples.It was the first study reporting the identification of A.fabarum and Leuconostoc sp.,which were isolated from fig vinegar.The results of the study showed that A.pasteurianus and L.paracasei were predominant species found in vinegar samples.The study provides potential strains which may be used as starter cultures in food industry.展开更多
Acetic acid bacteria capable of growing at 30°C - 37°C were collected from various decomposed fruits available in Bangladeshi local markets in order to assess their suitability for vinegar production. ...Acetic acid bacteria capable of growing at 30°C - 37°C were collected from various decomposed fruits available in Bangladeshi local markets in order to assess their suitability for vinegar production. Initially, 42 microorganisms were isolated from decomposed fruits like grapes, mangoes, pineapples, oranges, safeda etc. during summer when temperature reaches up to 37°C. Then their growths were checked in YPG medium containing various ethanol concentrations at different time point at 37°C. From the preliminary screening, 15 Gram negative bacterial isolates have produced halos or yellow zone around the colonies on YPG agar plate at 37°C which indicated acetic acid production capability by those bacteria. Furthermore, acetic acid production rates were determined by titration method and about 3 - 6.9 gm/100ml acetic acid were estimated by using 4% ethanol at 37°C by shaking culture for 3 days. Several biochemical analysis revealed that our collection contained huge amount of acetic acid producing bacteria and some of them could be potential candidates for vinegar production.展开更多
This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated pre...This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.展开更多
为了探究发酵基质对果醋品质的影响,以食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)、酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)、酒汁发酵柑橘果醋(fermented citrus ...为了探究发酵基质对果醋品质的影响,以食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)、酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)、酒汁发酵柑橘果醋(fermented citrus fruit vinegar with wine juice,FCFVWJ)、酒水发酵柑橘果醋(fermented citrus fruit vinegar with wine water,FCFVWW)4种不同发酵基质的果醋为实验原料,对比分析4种发酵基质果醋中的有机酸、氨基酸以及色度和透光率等品质指标。结果表明,发酵基质不同对柑橘果醋的有机酸、酚类物质、蛋白质和氨基酸含量以及色度、透光率都有显著性影响。4种柑橘果醋中,酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)的有机酸和酚类物质含量显著高于其他3种果醋,食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)的蛋白质及TAA、EAA和NAA含量均高于其他3种果醋。展开更多
为研究甘蔗番木瓜复合果醋发酵工艺,采用单因素试验探究果醋菌添加量、发酵温度、发酵时间和初始酒精度对复合果醋发酵的影响,以总酸为响应值,采用Box-Benhnken响应面法对醋酸发酵工艺进行优化。结果表明,甘蔗番木瓜复合果醋的最佳发酵...为研究甘蔗番木瓜复合果醋发酵工艺,采用单因素试验探究果醋菌添加量、发酵温度、发酵时间和初始酒精度对复合果醋发酵的影响,以总酸为响应值,采用Box-Benhnken响应面法对醋酸发酵工艺进行优化。结果表明,甘蔗番木瓜复合果醋的最佳发酵工艺条件:果醋菌添加量3%、发酵温度36℃、发酵时间13 d、初始酒精度8%,在此工艺条件下所得甘蔗番木瓜复合果醋总酸含量达5.60 g/(100 m L)。研究结果为果醋产业发展提供借鉴参考。展开更多
文摘Fruit vinegar is a new beverage emerging in recent years because of its rich nutrition. At present, acetic acid bacteria are main strains used in the fruit vinegar production. Acetic acid bacteria are a general term for a class of bacteria that can oxidize ethanol to acetic acid. This paper mainly summarized the biological characteristics and research status of acetic acid bacteria for fruit vinegar brewing, in order to provide a theoretical basis for the selection of high-quality acetic acid bacteria for fruit vinegar brewing.
基金supported by Ege University Scientific Research Project Commission for the project entitled“Microbiological,physical and chemical properties of fig vinegar produced by traditional methods”(Project No:16-MÜH-116).
文摘The microbiological properties of traditionally produced fruit vinegars,i.e.,fig,mulberry,apple and plum vinegars,supplied from different cities in Turkey were investigated.The counts of acetic acid bacteria(AAB),lactic acid bacteria(LAB)and mold-yeast for fruit vinegars were found in the range of 2.54–7.05,1.91–6.81 and 1.32–7.10 log CFU/mL,respectively.The indigenous AAB and LAB isolates were recovered from the vinegars and characterized based on a combination of phenotypic and genotypic approaches including 16S rRNA gene sequencing.In AAB three different species,Acetobacter pasteurianus,A.ghanensis and A.fabarum,and in LAB five species,Lacticaseibacillus paracasei,Lactiplantibacillus plantarum,Levilactobacillus brevis,Leuconostoc sp.and Weisella confusa were identified in the vinegar samples.It was the first study reporting the identification of A.fabarum and Leuconostoc sp.,which were isolated from fig vinegar.The results of the study showed that A.pasteurianus and L.paracasei were predominant species found in vinegar samples.The study provides potential strains which may be used as starter cultures in food industry.
文摘Acetic acid bacteria capable of growing at 30°C - 37°C were collected from various decomposed fruits available in Bangladeshi local markets in order to assess their suitability for vinegar production. Initially, 42 microorganisms were isolated from decomposed fruits like grapes, mangoes, pineapples, oranges, safeda etc. during summer when temperature reaches up to 37°C. Then their growths were checked in YPG medium containing various ethanol concentrations at different time point at 37°C. From the preliminary screening, 15 Gram negative bacterial isolates have produced halos or yellow zone around the colonies on YPG agar plate at 37°C which indicated acetic acid production capability by those bacteria. Furthermore, acetic acid production rates were determined by titration method and about 3 - 6.9 gm/100ml acetic acid were estimated by using 4% ethanol at 37°C by shaking culture for 3 days. Several biochemical analysis revealed that our collection contained huge amount of acetic acid producing bacteria and some of them could be potential candidates for vinegar production.
基金Supported by Project for Agro-scientific Research in the Public Interest of Science and Technology Department of Zhejiang Province(2012C22092)
文摘This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.
文摘为了探究发酵基质对果醋品质的影响,以食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)、酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)、酒汁发酵柑橘果醋(fermented citrus fruit vinegar with wine juice,FCFVWJ)、酒水发酵柑橘果醋(fermented citrus fruit vinegar with wine water,FCFVWW)4种不同发酵基质的果醋为实验原料,对比分析4种发酵基质果醋中的有机酸、氨基酸以及色度和透光率等品质指标。结果表明,发酵基质不同对柑橘果醋的有机酸、酚类物质、蛋白质和氨基酸含量以及色度、透光率都有显著性影响。4种柑橘果醋中,酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)的有机酸和酚类物质含量显著高于其他3种果醋,食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)的蛋白质及TAA、EAA和NAA含量均高于其他3种果醋。
文摘为研究甘蔗番木瓜复合果醋发酵工艺,采用单因素试验探究果醋菌添加量、发酵温度、发酵时间和初始酒精度对复合果醋发酵的影响,以总酸为响应值,采用Box-Benhnken响应面法对醋酸发酵工艺进行优化。结果表明,甘蔗番木瓜复合果醋的最佳发酵工艺条件:果醋菌添加量3%、发酵温度36℃、发酵时间13 d、初始酒精度8%,在此工艺条件下所得甘蔗番木瓜复合果醋总酸含量达5.60 g/(100 m L)。研究结果为果醋产业发展提供借鉴参考。
