摘要
红枣汁经果胶酶降解后,经过酵母发酵和醋酸发酵两个阶段制成红枣果醋工艺,以及通过在整个发酵过程中红枣汁中主要物质的浓度变化,摸索红枣汁自然发酵制作果醋的最优工艺条件.从腐烂的苹果中划线分离出3株酵母菌和3株醋酸菌,并在摄像显微镜下做初步的形态鉴定后,并以此作为发酵菌种,研究不同温度、接种量、不同发酵时间对酒精度、还原糖、总糖、酸度影响.结果表明酒精发酵最适温度为30℃,发酵时间为5天,接种量为3%;醋酸发酵最适温度34℃,发酵时间为5天,接种量为10%.
To study how to make the red dates vinegar using red dates degraded by pecti- nase,after aeohol fermentation and acetic fermentation,and to found out the optimal condition on technology of vinegar, referring to the concentration variation of the main substances in red dates juice, separate three saccharomycetes and three Aceticacidbacteria from putrid apple, and initially identify the six strains using camera shooting microscope, and study the effect of different temper- ature, inoculum size, fermentation time to alcohol, reducing sugar, total sugar, acidity. The optimal condition of acohol fermentation is that.thetemperature 30 C, fermentation time five days,inocu- lure size 3 % and the optimal condition of acetic fermentation is that.temperature 34 ~C, fermenta- tion time five days,inoculum 10%.
出处
《太原师范学院学报（自然科学版）》
2013年第1期134-137,共4页
Journal of Taiyuan Normal University:Natural Science Edition
关键词
酵母菌
醋酸菌
酒精发酵
醋酸发酵
saccharomycetes aceticacidbacteria acohol fermentation
acetic fermentation
