响应面法优化桑椹果醋的发酵工艺

果醋加工中最关键的环节是通过发酵酒精产生醋酸。现有资料表明醋酸菌菌种、发酵环境和初始酒精体积分数影响着醋酸产量。本研究以桑椹果酒作为发酵原料，从江苏恒顺醋厂醋醅中分离出的巴氏醋杆菌W6作为发酵菌种，采用响应面法优化桑椹果醋的发酵参数。实验结果表明，桑椹果醋的最优发酵条件为发酵温度32.5 ℃，初始乙醇体积分数7.5%，接种量10%（V/V），转速160 r/min。在此优化条件下，桑椹果醋酸度可达到5.85 g/100 mL。实验证实W6菌株具有很强的产醋酸能力。

Optimization of Fermentation Conditions for Mulberry Fruit Vinegar by Response Surface Methodology

In the production of fruit vinegar, the key step is to obtain acetic acid from alcohol by Acetobacter fermentation.
Available information has shown that the yield of acetic acid is affected by the starter culture, the fermentation environment
and alcoholicity. In this study, mulberry fruit wine was used as the raw material to brew fruit vinegar. Acetobacter
pasteurianus W6, isolated from Solid-State Vinegar Grains of Zhenjiang Hengshun, was used as the starter culture. Response
surface methodology (RSM) was used to optimize the fermentation conditions of mulberry fruit vinegar by analyzing
their effects on acetic acid production. The results demonstrated that the optimal conditions for mulberry fruit vinegar
fermentation were temperature of 32.5 ℃, initial alcoholicity of 7.5% (V/V), inoculum size of 10% (V/V), and shaking speed
of 160 r/min. Under these conditions, the yield of acetic acid was 5.85 g/100 mL. The experiments showed that W6 strain
was very active in producing acetic acid.