| 混菌发酵生产啤酒醋工艺的研究 |
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| 引用本文： | 李姗姗,季晓云,薄文飞,周广田.混菌发酵生产啤酒醋工艺的研究[J].中国酿造,2009(5). |
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| 作者姓名： | 李姗姗 季晓云 薄文飞 周广田 |
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| 作者单位： | 1. 山东轻工业学院,食品与生物工程学院,山东,济南,250353
2. 山东省科学院,山东,济南,250014 |
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| 摘 要： | 通过实验确定了以醋酸菌AS1．41和产香酵母XJB45为实验菌种发酵生产啤酒醋的最佳工艺。实验结果表明，啤酒醋的最佳生产工艺为：菌种混合比例4：2，接种量15％，酒精含量5．5％，发酵温度30℃，转速180r／min。
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| 关 键 词： | 啤酒醋 混菌发酵 产酸率 |
Production process of beer vinegar by multi-culture fermentation |
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| LI Shanshan,JI Xiaoyun,BO Wenfei,ZHOU Guangtian.Production process of beer vinegar by multi-culture fermentation[J].China Brewing,2009(5). |
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| Authors: | LI Shanshan JI Xiaoyun BO Wenfei ZHOU Guangtian |
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| Abstract: | The optimal production processing of beer vinegar using yeast XJB45 and Acetibacteria AS1.41 as starters were studied in this paper. The optimum conditions were as followed: the proportion of the two fermentation temperature 30℃ and rotation speed 180 r/min. |
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| Keywords: | beer vinegar mixed fermentation productivity |
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