摘要
通过单因素实验和正交实验确定乳酸菌制备生物酸化液的最优发酵条件:菌株A、接种量5%(v/w)、培养基为90%(w/w)大米糖化液+10%(w/w)麦芽汁、总糖浓度80 g/L、发酵时间96 h。在此条件下制备的生物酸化液经过巴氏杀菌,冷却之后按照10%(v/w)接种量接入烘米法酿造黄酒的发酵罐中,能起到以酸制酸,抑制杂菌繁殖,酸味纯正,保证黄酒质量的目的。
The best fermenting conditions for the preparation of biological acidizing fluid by lactic acid bacteria were determined by single factor test and orthogonal test as follows： strain A, 5 % （v/w） inoculating quantity, culture mediums composed of 90 %（w/w） rice saccharifying liquid ＋ 10 %（w/w） malt juice, total sugar content was 80 g/L, and fermentation time was 96 h. The produced biological acidizing fluid underwent pasteurization and cooling and then was inoculated （inoculating quantity of 10 %（v/w）） in the fermenting pot of yellow rice wine produced by drying rice method, which could effectively inhibit acids formation and bacteria reproduction, and guarantee pure acid taste and good wine quality.
出处
《酿酒科技》
2017年第1期68-70,72,共4页
Liquor-Making Science & Technology
关键词
黄酒
乳酸菌
生物酸化
yellow rice wine
lactic acid bacteria
biological acidification
