固定化醋酸菌发酵载体对芒果醋品质影响-《中国调味品》

文章信息/Info

Title:: Effect of Immobilized Acetobacter on the Quality of Mango Vinegar

摘要:: 本文以百色当地台农一号芒果为原料，以巴氏醋杆菌巴氏亚种为醋酸发酵菌种，研究了固定化醋酸发酵中发酵载体对芒果醋产品品质的影响。结果表明：吸附法固定醋酸菌发酵产酸速度快，产酸量大；聚氨酯和甘蔗渣作为固定化载体，芒果醋醋酸转化率在醋酸发酵第7天分别达到92%和90%，高于对照组和其他固定化载体发酵芒果醋；以甘蔗渣和聚氨酯作为固定化材料，芒果醋中乳酸和琥珀酸含量相对较高；以甘蔗渣作为载体的芒果醋感官评价总得分最高；海藻酸钠包埋醋酸菌发酵芒果醋总酚含量为1.64±0.08 mg GAE/mL，对DPPH自由基的清除能力相当于8.67±0.34 μmol Trolox/L，高于游离（空白）醋酸菌发酵及吸附固定化醋酸菌发酵制得芒果醋。聚氨酯、刨花和花生壳作为载体材料，分批次连续固定化发酵稳定性较好。

Abstract:: The effect of fermentation carrier on the quality of mango vinegar during immobilized Acetobacter fermentation are studied by using Baise local Tainong No.1 as the raw material and Acetobacter pasteurianus subsp. pasteurianus as the strain. The results show that the acid production rate of immobilized Acetobacter by adsorption method is fast and the acid production amount is high. With polyurethane and bagasse as the immobilized carriers, the acetic acid conversion rate of mango vinegar reaches 92% and 90% respectively on the 7^th day of acetic fermentation, which is higher than that of the control group and other immobilized carriers. With bagasse and polyurethane as the immobilized materials, the content of lactic acid and succinic acid in mango vinegar is relatively higher. The total sensory evaluation score of mango vinegar with bagasse as the carrier is the highest. The total phenol content of mango vinegar fermented by sodium alginate embedded Acetobacter is (1.64±0.08) mg GAE/mL, and the scavenging capacity of DPPH free radical is equivalent to (8.67±0.34) μmol Trolox/L, which are higher than the mango vinegar prepared by free (blank) Acetobacter fermentation and adsorption immobilized Acetobacter fermentation. The stability of batch immobilized fermentation is better with polyurethane, particleboard and peanut shells as carrier materials.