| 苹果梨醋发酵过程中醋酸发酵条件的优化 |
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| 引用本文： | 白龙律,;尹振浩,;尹成日.苹果梨醋发酵过程中醋酸发酵条件的优化[J].延边大学理工学报,2014(3):245-248. |
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| 作者姓名： | 白龙律 ;尹振浩 ;尹成日 |
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| 作者单位： | [1]延边州产品质量检验所,吉林延吉133000; [2]延边大学理学院化学系,吉林延吉133002 |
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| 基金项目： | 高等学校博士学科点专项科研基金资助项目（20112201110001） |
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| 摘 要： | 以甲酚紫培养基中加入乙醇作为分离培养基,从5种水果样品中分离得到20种醋酸菌,然后通过产酸量的测定,筛选出了一株产醋酸度高的醋酸菌AAB13.探讨了乙醇浓度、菌株接种量、发酵液有效体积对醋酸发酵的影响,并在优化的条件下制备了苹果梨醋.
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| 关 键 词： | 醋酸菌 苹果梨 醋酸发酵 果醋 |
Optimization of acetic acid fermentation condition of in apple-pear vinegar fermentation process |
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| Affiliation: | BAI Longltu, YIN Zhenhao , YIN Chengri ( 1. Products Quality Supervision and Testing Institute, Yanbian Korean Autonomous Prefecture, Yanji 133000, China; 2. Department of Chemistry, College of Science, Yanbian University, Yanji 133002, China ) |
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| Abstract: | Twenty acetic acid bacteria were isolated from five kinds of fruit using bromocresol purple medium with ethanol as the separation medium. A strain AAB13 was screened through the determination of acetic acid production. The effects of ethanol concentration, inoculation amount, and effective volume of fermentation broth on acetic acid fermentation were investigated, and apple pear vinegar was obtained at optimized fermentation conditions. |
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| Keywords: | acetic acid bacteria apple-pear acetic fermentation fruit vinegar |
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