陕西科技大学学报（自然科学版）2016，Vol.34Issue(6)：135-140,6.
苹果醋混合菌种发酵工艺研究
Study on the progress of apple vinegar by mixed fermentation with various bacterium
摘要
Abstract
In this study ,fresh apple was used as raw material to brew apple vinegar ,and the factors affecting apple vinegar fermentation such as rotary velocities ,fermentation tempera‐ture ,nutrients were investigated .Based on the studies above ,the fermentation conditions were optimized through response surface methodology (RSM ) ,using acid yield as a response value .The results show that corn syrup is the ideal nutritional agent for brewing apple vine‐gar .The optimal fermentation conditions are rotary velocities of 204 r/min ,fermentation temperature of 31 ℃ ,the dosage of nutrient of 11 .12 mL/L .Under these conditions ,the brewed apple vinegar is of high quality ,bright ,clear ,rich apple flavor ,and the acid content of apple vinegar reaches 4 .45 g/100mL .Based on the study of step by step fermentation ,the effects of acetic acid bacteria inoculation time point during alcoholic fermentation on acid pro‐duction were studied ,the results show that inocultating acetic acid bacteria at the middle of cider fermentation can shorten the apple vinegar brewing cycle ,and increase the yield of ace‐tic acid .关键词
苹果醋/响应面/醋酸杆菌属/同步发酵/营养剂Key words
apple vinegar/response surface/acetobacter/synchronization fermentation/nu-trients分类
轻工纺织引用本文复制引用
杨辉,薛媛媛..苹果醋混合菌种发酵工艺研究[J].陕西科技大学学报（自然科学版）,2016,34(6):135-140,6.基金项目
科技部成果转化项目（2013GB2G000473）；陕西科技大学学术带头人团队计划项目 （）
