天津科技大学学报2025，Vol.40Issue(4)：42-50,9.DOI:10.13364/j.issn.1672-6510.20240059
导致食醋固态发酵异常的产芽孢微生物及其异味分析
Identification and Odor Analysis of Spore-Producing Microorganisms Causing the Abnormal Solid-State Fermentation of Vinegar
摘要
Abstract
In this study,the volatile compounds composition of normal Cupei and abnormal Cupei samples were compared,and it was found that contents of volatile compounds such as esters,ketones and ethers in abnormal fermentation samples were abnormal.Six strains of spore-producing microorganisms were isolated from the abnormal Cupei,and Bacillus badius was isolated from Cupei for the first time.The solid-state fermentation was performed to verify the production of abnormal volatile compounds.The results showed that Bacillus coagulans DL-1-2 could produce 2-octanone,Bacillus badius DL-3-10 could produce 2-isobutyl-3-methylpyrazine,2-heptanone,Rummeliibacillus stabekisii DL-3-9,and Rummeliibacillus pycnus DL-3-8 could produce 2-octanone,2-heptanone.They were proved as the contaminating microorganisms for vinegar produc-tion.All the four strains were sensitive to acetic acid.Therefore,the contents of alcohol and acetic acid should be attended in the daily management of vinegar fermentation,and the reasonable control of the contents of initial ethanol and acetic acid in the early stage of fermentation will be helpful to inhibit the growth of contaminating microorganisms.关键词
食醋固态发酵/污染微生物/芽孢杆菌/拉梅尔芽孢杆菌/挥发性风味物质Key words
solid state fermentation of vinegar/contaminating microorganisms/Bacillus/Rummeliibacillus/volatile flavor compounds分类
轻工纺织引用本文复制引用
张羽施,张文庆,王晓彬,刘静,李朝春,郑宇..导致食醋固态发酵异常的产芽孢微生物及其异味分析[J].天津科技大学学报,2025,40(4):42-50,9.基金项目
国家自然科学基金项目(32472321) （32472321）
天津市科技计划项目(21ZYJDJC00030) （21ZYJDJC00030）
泰山产业领军人才工程资助项目 （）
