生料醋醅中巴氏醋杆菌的发酵条件优化及有机酸分析-《中国调味品》

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Title:: Fermentation conditions optimization and organic acids analysis of Acetobacter pasteurianus in raw meal vinegar

摘要:: 以生料醋醅中筛选出的巴氏醋杆菌L3为发酵菌株，在初始乙酸量、初始乙醇量、醋酸菌接种量3个因素的单因素试验基础上，采用响应面法优化巴氏醋杆菌的发酵条件，并检测发酵液中的有机酸含量。结果表明：最佳发酵条件为初始乙酸量2％，初始乙醇量为4.5％，醋酸菌接种量为4％，此条件下总酸可达48.65 g/L。利用高效液相色谱检测发酵液中的有机酸，含量分别是草酸0.08 g/L、乳酸2.80 g/L、乙酸37.60 g/L、柠檬酸0.17 g/L，琥珀酸0.47 g/L。分析得乙酸、乳酸产量最高，是醋中的主体酸，草酸、柠檬酸、琥珀酸主要起柔和口感的作用，不同种类的有机酸共同构成醋的风味特征。

Abstract:: Acetobacter pasteurianus L3 selected from raw meal vinegar as fermentation strain. Based on the three factors experiments(initial acetic acid, initial ethanol and inoculation amount),response surface methodology was used to optimize fermentation parameters, and the organic acids were detected. The optimal fermentation conditions were Initial acetic acid 2%, Initial ethanol 4.5%and inoculation amount 4%. Under this condition, the total acid can reach 48.65 g/L. Detection of organic acids in fermentation broth by high performance liquid phase，oxalic acid 0.08 g/L, lactic acid 2.80 g/L, acetic acid 37.60 g/L, citric acid 0.17 g/L, succinic acid 0.47 g/L. Acetic acid and lactic acid are the main acids in vinegar, oxalic acid, citric acid, and succinic acid soften the taste, different kinds of organic acids together form the flavor characteristics of vinegar