不同醋酸菌及发酵方式对柑橘果醋品质的影响

为了探讨不同醋酸菌对柑橘果醋品质的影响，该研究以柑橘为原料，采用沪酿1.01醋酸菌、AS1.41醋酸菌和许氏醋酸菌三种醋酸菌，通过一次发酵法和二次发酵法酿造六种柑橘果醋，并对这6种果醋的理化指标进行分析。结果表明，采用AS1.41醋酸菌、一次发酵法加工的果醋总多酚、总黄酮、蛋白质、单体酚、总氨基酸（TAA）、必需氨基酸（EAA）、非必需氨基酸（NAA）、呈味氨基酸含量分别为0.49 mg/mL、0.36 mg/mL、4.51 mg/mL、23.49 mg/L、1 830.10 mg/kg、420.80 mg/kg、1 409.30 mg/kg和1 822.10 mg/kg，均高于其他五种果醋，沪酿1.01和AS1.41醋酸菌、一次发酵法有机酸总含量较高，分别为11 786.03 mg/L和10 505.51 mg/L。综上所述，6种柑橘果醋中AS1.41醋酸菌、一次发酵法加工的柑橘果醋品质最好。

Effects of different acetic acid bacteria and fermentation methods on the quality of citrus fruit vinegar

In order to explore the effects of different acetic acid bacteria on the quality of citrus fruit vinegar, using citrus as raw materials, using three acetic acid bacteria, Huniang 1.01 acetic acid bacteria, AS1.41 acetic acid bacteria and Acetobacter schutzenbachii as fermentation strains, through primary fermentation and secondary fermentation, six kinds of citrus fruit vinegar were brewed, and the physical and chemical indexes of these six kinds of fruit vinegar were analyzed. The results showed that the contents of total polyphenol, total flavone, protein, monomer phenol, total amino acid (TAA), essential amino acid (EAA), non-essential amino acid (NAA) and flavor amino acid in fruit vinegar processed by AS1.41 acetic acid bacteria primary fermentation were 0.49 mg/ml, 0.36 mg/ml, 4.51 mg/ml and 23.49 mg/L, 1 830.10 mg/kg, 420.80 mg/kg, 1 409.30 mg/kg and 1 822.10 mg/kg, respectively, which were all higher than the other five fruit vinegars. The total contents of acetic acid bacteria and organic acid in Huniang 1.01 and AS1.41 was higher than that in primary fermentation, which were 11 786.03 mg/L and 10 505.51mg/L, respectively. In conclusion, among the 6 kinds of citrus fruit vinegars, the one processed by AS1.41 acetic acid bacteria and single fermentation had the optimal quality.