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180 r/m in。
The optimal production processing of beer vinegar using yeast XJB45 and Acetibacteria ASI. 41 as starters were studied in this paper. The optimum conditions were as followed： the proportion of the two strains 4： 2, inoeulum 15% , alcohol content 5.5% , fermentation temperature 30℃ and rotation speed 180 r/min.
出处
《中国酿造》
CAS
北大核心
2009年第5期133-136,共4页
China Brewing
关键词
啤酒醋
混菌发酵
产酸率
beer vinegar： mixed fermentation
productivity
