摘要
残次果中杂菌较多而且醋酸菌较少,一次稀释分离出来的醋酸菌还需再次分离纯化。选出产酸快、酒精转化率高的菌株并做醋酸定性试验,分离出的醋酸菌用于果醋的发酵。结果表明,酵母量8%、糖度18°BX、醋酸量8%、醋酸发酵温度32℃时,果醋饮料的各项指标能达到最佳。
The amount of acetic acid bacteria in defective fruit is little. A diluted acetic acid bacteria need to be isolated again. Bacterial strains with quick acid production and high alcohol conversion rate are selected and qualitative test is made. Then isolated acetic acid bacteria are used for vinegar fermentation. Results show that,when the yeast volume is 8%,sugar yeast 18 o BX,volume acetic acid 8%,and acetic acid fermentation temperature 32℃,the target fruit vinegar beverages can be achieved the best.
出处
《中州大学学报》
2016年第2期121-124,共4页
Journal of Zhongzhou University
关键词
残次果
醋酸菌
分离
发酵
果醋饮料
defective fruit
acetic acid germs
separation
fermentation
fruit vinegar beverage
