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3株功能菌在四川保宁醋强化发酵中的应用
引用本文:李玉斌,邓静,吴华昌,乔明锋,易宇文,彭毅秦,刘阳,严梦琴,唐红梅.3株功能菌在四川保宁醋强化发酵中的应用[J].食品科学,2017,38(12):75-82.
作者姓名:李玉斌  邓静  吴华昌  乔明锋  易宇文  彭毅秦  刘阳  严梦琴  唐红梅
作者单位:1.四川理工学院生物工程学院,四川?自贡 643000;2.四川旅游学院 烹饪科学四川省高等学校重点实验室,四川?成都 610000;3.四川旅游学院食品学院,四川?成都 610000
基金项目:四川省教育厅科技成果重大培育项目(15CZ0029);四川省学术带头人后备人选基金项目(83-000001);四川省科技支撑计划项目(2015NZ0037);四川旅游学院大学生科研项目(2014XKZ12);四川理工学院研究生创新基金项目(y2015012)
摘    要:以产香酵母菌、高产酸醋酸菌以及产多糖乳酸菌为研究对象,将3株功能菌应用于四川保宁醋中进行接种强化发酵。单菌强化发酵结果表明:与对照组相比,强化组1(接种产香酵母菌)挥发性风味物质的种数及相对含量分别提高了17.39%、20.23%,达到27种、79.65%;强化组2(接种高产酸醋酸菌)与强化组3(接种产多糖乳酸菌)酸度分别上升了82.75%、155.75%,稳定在3.18%、4.45%,其中有机酸含量增幅在23.46%~389.21%之间;强化组3多糖质量浓度提高了68.43%,高达1 143.78 mg/L。采用混菌设计确定强化发酵最佳接种比例,其结果证明在总接种量1%,接种比例为酵母菌40%、醋酸菌16%、乳酸菌44%条件下,所得食醋的效果最佳,其酸度为5.28%,挥发性物质种数为30种,感官评分85.65。研究结果为改善保宁醋风味、提高出醋率提供了一定的理论支撑。

关 键 词:产香酵母菌  高产酸醋酸菌  产多糖乳酸菌  保宁醋  强化发酵  混菌设计  

Application of Three Functional Bacteria in the Enhanced Fermentation of Baoning Vinegar from Sichuan
LI Yubin,DENG Jing,WU Huachang,QIAO Mingfeng,YI Yuwen,PENG Yiqin,LIU Yang,YAN Mengqin,TANG Hongmei.Application of Three Functional Bacteria in the Enhanced Fermentation of Baoning Vinegar from Sichuan[J].Food Science,2017,38(12):75-82.
Authors:LI Yubin  DENG Jing  WU Huachang  QIAO Mingfeng  YI Yuwen  PENG Yiqin  LIU Yang  YAN Mengqin  TANG Hongmei
Affiliation:1. College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; 2. Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610000, China; 3. College of Food Science and Technology, Sichuan Tourism University, Chengdu 610000, China
Abstract:In this study, three functional strains of aroma-producing yeast, highly efficient acid-producing acetobacter and polysaccharide-producing lactic acid bacteria were applied in the enhanced fermentation of Baoning vinegar. Results of enhanced fermentation with single starter cultures showed that compared with the control group, the number and relative contents of volatile compounds in vinegar fermented with aroma-producing yeast were improved by 17.39% and 20.23%, which were 27 and 79.65%, respectively, and the acidity of the samples fermented with acid-producing acetobacter and polysaccharide-producing lactic acid bacteria were increased by 82.75% and 155.75%, which were 3.18% and 4.45%, respectively, along with an increase in organic acid concentration of 23.46%?389.21%. Additionally, the polysacchairde concentration of the vinegar fermented by the third starter culture was up to 1 143.78 mg/L, which was 68.43% higher than that of the control group. Mixed culture fermentation containing 40% yeast, 16% acetic acid bacteria and 44% lactic acid bacteria at an inoculum size of 1% was demonstrated to be optimal for obtaining the best product, which had an acidity of 5.28%, contained 30 volatile compounds and scored 85.65 points in sensory evaluation. This research can provide a theoretical support for improving the flavor and yield of?Baoning vinegar.
Keywords:aroma-producing yeast  high acid-producing acetobacter  polysaccharide-producing lactic acid bacteria  Baoning vinegar  enhanced fermentation  mixture design  
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