食品科学2017，Vol.38Issue(12)：75-82,8.DOI:10.7506/spkx1002-6630-201712012
3株功能菌在四川保宁醋强化发酵中的应用
Application of Three Functional Bacteria in the Enhanced Fermentation of Baoning Vinegar from Sichuan
摘要
Abstract
In this study,three functional strains of aroma-producing yeast,highly efficient acid-producing acetobacter and polysaccharide-producing lactic acid bacteria were applied in the enhanced fermentation of Baoning vinegar.Results of enhanced fermentation with single starter cultures showed that compared with the control group,the number and relative contents of volatile compounds in vinegar fermented with aroma-producing yeast were improved by 17.39％ and 20.23％,which were 27 and 79.65％,respectively,and the acidity of the samples fermented with acid-producing acetobacter and polysacchadde-producing lactic acid bacteria were increased by 82.75％ and 155.75％,which were 3.18％ and 4.45％,respectively,along with an increase in organic acid concentration of 23.46％-389.21％.Additionally,the polysacchairde concentration of the vinegar fermented by the third starter culture was up to 1 143.78 mg/L,which was 68.43％ higher than that of the control group.Mixed culture fermentation containing 40％ yeast,16％ acetic acid bacteria and 44％ lactic acid bacteria at an inoculum size of 1％ was demonstrated to be optimal for obtaining the best product,which had an acidity of 5.28％,contained 30 volatile compounds and scored 85.65 points in sensory evaluation.This research can provide a theoretical support for improving the flavor and yield of Baoning vinegar.关键词
产香酵母菌/高产酸醋酸菌/产多糖乳酸菌/保宁醋/强化发酵/混菌设计Key words
aroma-producing yeast/high acid-producing acetobacter/polysaccharide-producing lactic acid bacteria/Baoning vinegar/enhanced fermentation/mixture design分类
轻工纺织引用本文复制引用
李玉斌,邓静,吴华昌,乔明锋,易宇文,彭毅秦,刘阳,严梦琴,唐红梅..3株功能菌在四川保宁醋强化发酵中的应用[J].食品科学,2017,38(12):75-82,8.基金项目
四川省教育厅科技成果重大培育项目(15CZ0029) （15CZ0029）
四川省学术带头人后备人选基金项目(83-000001) （83-000001）
四川省科技支撑计划项目(2015NZ0037) （2015NZ0037）
四川旅游学院大学生科研项目(2014XKZ12) （2014XKZ12）
四川理工学院研究生创新基金项目(y2015012) （y2015012）
