醋酸高产菌株的筛选及高酸度苹果醋的酿造

Study on the Screening of High Acetic Acid-Yielding Strain and Brewing of High Acidity Apple Vinegar

DOI：10.3969/j.issn.1673-1689.2019.05.002

中文关键词: 醋酸菌 高酸度 苹果醋 流加发酵

英文关键词: acetic acid bacteria,high acidity,apple vinegar,feed batch fermentation

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中文摘要:

国内外对适合酿造高酸度果醋（总酸质量浓度>100 g/L）的菌株选育和工艺开发等研究较少，为生产高酸度苹果醋，提高原料利用率，作者筛选得到一株高产醋酸的巴氏醋杆菌CYD159，并采取流加发酵的方法，探究了乙醇体积分数和分割取醋对发酵的影响。结果表明，当初始乙醇体积分数为3%，并控制流加速率，使发酵过程中乙醇体积分数不超过3%，分别在36、66、85 h分割3次时，可得到总酸（以乙酸计）120 g/L的高酸度苹果醋，是单批发酵总酸的2倍。

英文摘要:

There are few studies on strain selection and process development for brewing high acidity apple cider vinegar（total acid concentration> 100 g/L） at home and abroad . In order to improve the raw material utilization and quality of apple vinegar，a high acetic acid-yielding strain was isolated from the fermented vinegar and identified as Acetobacter pasteurianus，namely CYD159. In the feed batch fermentation，optimal parameters were obtained as follows：the initial ethanol concentration 3%（V/V），adjusted the flow acceleration rate to keep alcohol less than 3% and carried out segmentation at 36 h、66 h、85 h，respectively. Under these conditions，total acidity of apple vinegar can be up to 120 g/L，was twice the total acid concentration of single batch.

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