[1]郑显义.几种醋酸菌混合发酵对果醋品质的影响研究[J].中国调味品,2019,(11):127-130.
 Effects of Mixed Fermentation of Several Acetic Acid Bacteria on the Quality of Fruit Vinegar[J].CHINA CONDIMENT,2019,(11):127-130.
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几种醋酸菌混合发酵对果醋品质的影响研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
127-130
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Effects of Mixed Fermentation of Several Acetic Acid Bacteria on the Quality of Fruit Vinegar
作者:
郑显义
文献标志码:
A
摘要:
在果醋的生产中,酿造酵母的选择是果醋酿造的关键因素之一。本研究从草莓表皮及果肉中筛选得到两株发酵性能优良,具有良好发酵潜力的醋酸菌,并与两种传统醋酸菌混合,通过多菌共同发酵的方法,酿造出了品质优良,风味俱佳的草莓果醋,为草莓果醋发酵提供了新的菌种与思路。
Abstract:
In the production of fruit vinegar, the choice of brewing yeast is one of the key factors in the brewing of fruit vinegar. In this study, two strains of acetic acid bacteria with good fermentation performance and good fermentation potential were screened from strawberry epidermis and pulp, and mixed with two traditional acetic acid bacteria to produce good quality and good flavor through co-fermentation by multiple bacteria. Strawberry fruit vinegar provides new strains and ideas for strawberry fruit vinegar fermentation
更新日期/Last Update: 2020-07-30