浙江玫瑰醋异常发酵微生物的鉴定及控制途径探索

为探究浙江玫瑰醋异常发酵的原因，从异常发酵玫瑰醋的表面膜醭分离菌株，并通过回接实验考察其发酵特征，采用形态观察、分子生物学技术对其进行鉴定，并探讨其发酵特性及控制途径。结果表明，分离到4株细菌和2株真菌，均有异常发酵特征，其中接种菌株X-4的醋样出现明显的发酵臭味，而接种菌株Z-1和Z-2的醋样表面形成膜醭。经鉴定，4株细菌分别为类芽孢杆菌（Paenibacillus sp.）、金黄色葡萄球菌（Staphylococcus aureus）、表皮葡萄球菌（Staphylococcus epidermidis）、蜡状芽孢杆菌（Bacillus cereus），2株真菌分别为库德里阿兹威毕赤酵母（Pichia kudriavzevii）和盔形毕赤酵母（Pichia manshurica）。低温是异常发酵微生物成为优势菌的前提条件，毕赤酵母产生的膜醭阻断了醋酸菌的氧气供应是导致醋酸异常发酵的主要因素。一旦玫瑰醋发生异常，应及时翻缸、升高温度、加入醪液。

Identification and control methods exploration of abnormal fermentation microorganisms of Zhejiang rosy vinegar

In order to explore the reasons for the abnormal fermentation of Zhejiang rosy vinegar, strains were isolated from the surface membrane of abnormally fermented rosy vinegar, and their fermentation characteristics were investigated through back-test experiments. These strains were identified by morphological observation and molecular biology techniques, and the fermentation characteristics and control methods were discussed. The results showed that 4 bacterial strains and 2 fungi strains were isolated, and all had abnormal fermentation characteristics. Among them, the vinegar samples inoculated strain X-4 showed obvious fermentation odor, while the vinegar samples inoculated strains Z-1 and Z-2 formed abnormal membrane in the surface of vinegar samples. After identification, the 4 strains of bacteria were Paenibacillus sp., Staphylococcus aureus, Staphylococcus epidermidis, and Bacillus cereus, respectively, and the 2 strains fungi were Pichia kudriavzevii and Pichia manshurica, respectively. Low temperature was a prerequisite for abnormal fermentation microorganisms to become dominant strains. The abnormal membrane produced by P. pastoris blocked the oxygen supply of acetic acid bacteria, which was the main factor leading to abnormal acetic acid fermentation. Once the rose vinegar was abnormal, the tank should be turned over, temperature should be raised, and mash should be added in time.