| 胡柚果醋生产菌种的筛选与鉴定 |
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| 引用本文： | 刘欠欠,杨颖,陆胜民,陶宁萍,夏其乐,邢建荣.胡柚果醋生产菌种的筛选与鉴定[J].食品科学,2010,31(1):211. |
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| 作者姓名： | 刘欠欠 杨颖 陆胜民 陶宁萍 夏其乐 邢建荣 |
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| 作者单位： | 上海海洋大学食品学院;浙江省农业科学院食品加工研究所; |
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| 摘 要： | 目的:筛选1株适合胡柚果醋生产的醋酸菌。方法:从自然发酵胡柚果醋中筛选产醋酸菌种,研究其酒精耐受性、酒精消耗速度、产醋酸速度;分别发酵生产胡柚果醋,对其进行感官分析,以Vitek-32型微生物分析系统对最适菌种进行鉴定。结果:筛选出3株性能较好的醋酸菌株,分别命名为HY05、HY19与HY36,其中HY05菌株性能最优,能够耐受14%的酒精浓度,起始酒精浓度为10%时酒精转化最快,产酸速度快,所生产的果醋色泽淡黄,质地澄清透亮,风味芳香怡人;根据形态观察与Vitek-32系统的分析结果,将其鉴定为醋杆菌属的巴氏醋杆菌(Acetobacter pasteurianus),命名为A.pasteurianus HY05。结论:A.pasteurianus HY05适宜胡柚果醋的生产。
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| 关 键 词： | 胡柚 果醋 醋酸菌 筛选 鉴定 |
Isolation and Identification of An Excellent Strain of Acetobacter spp.for the Fermentation of Changshanhuyou Tangelo Vinegar |
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| LIU Qian-qian,YANG Ying,LU Sheng-min,TAO Ning-ping,XIA Qi-le,XING Jian-rong.Isolation and Identification of An Excellent Strain of Acetobacter spp.for the Fermentation of Changshanhuyou Tangelo Vinegar[J].Food Science,2010,31(1):211. |
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| Authors: | LIU Qian-qian YANG Ying LU Sheng-min TAO Ning-ping XIA Qi-le XING Jian-rong |
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| Affiliation: | LIU Qian-qian1,YANG Ying2,LU Sheng-min2,TAO Ning-ping1,XIA Qi-le2,XING Jian-rong2(1.College of Food Science , Technology,Shanghai Ocean University,Shanghai 201306,China,2.Institute of Food Processing,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China) |
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| Abstract: | Objective:To screen an acetic acid-producing strain for the fermentation of Changshanhuyu Tangelo vinegar.Methods:Acetic acid-producing strains were screened from spontaneously fermented Changshanhuyou Tangelo vinegar ans tested for alcohol tolerance,acetic acid-producing rate and alcohol-consuming rate.Meanwhile,the sensory evaluation of vinegar fermented by these strains was carried out and the optimal strain screened was identified using VITEK-32 automatic microorganism analysis system.Results:Three stra... |
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| Keywords: | Changshanhuyou Tangelo fruit vinegar Acetobacter spp isolation identification |
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