摘要
以四川麸醋为研究对象,分析检测四川麸醋发酵过程中总酸、有机酸、挥发性酸、风味物质和细菌的变化。结果表明,四川麸醋醋醅中总酸和挥发性酸含量随着发酵时间的增加而增加;醋醅中的有机酸乙酸和乳酸的比值随着发酵时间的增加先降低后升高;乳酸杆菌属(Lactobacillus spp.)随着发酵时间的增加先升高后降低,在发酵第5天,乳酸杆菌属成为优势菌群,在细菌中占比为65.86%;醋酸杆菌属(Acetobacter spp.)随着发酵时间的增加而升高,在发酵第13天,醋酸杆菌属成为优势菌属,在细菌中占比为41.53%;在发酵第21天,在醋醅中共检测出24种风味物质。通过对四川麸醋醋醅发酵过程中有机酸和细菌的变化分析,以期对优化醋醅环境中菌群和提升食醋品质提供理论基础。
The changes of total acids, organic acids, volatile acids, flavor substances and bacteria in Sichuan bran vinegar during fermentation are analyzed and detected with Sichuan bran vinegar as the research object. The results show that the content of total acids and volatile acids in vinegar fermented grains of Sichuan bran vinegar increases with the increase of fermentation time, the ratio of acetic acid to lactic acid(both are organic acids) in vinegar fermented grains decreases firstly and then increases with the increase of fermentation time. Lactobacillus spp. increases firstly and then decreases with the increase of fermentation time;on the 5 thday of fermentation, Lactobacillus spp. becomes the dominant bacterium, accounting for 65.86% of the bacteria.Acetobacter spp. increases with the increase of fermentation time;on the 13 th day of fermentation, Acetobacter spp. becomes the dominant genus, accounting for 41.53% of the bacteria;on the 21 st day of fermentation, 24 kinds of flavor substances are detected in vinegar fermented grains. The changes of organic acids and bacteria in vinegar fermented grains of Sichuan bran vinegar are analyzed in order to provide a theoretical basis for optimizing the microflora in vinegar fermented grains environment and improving the quality of vinegar.
作者
张雅琳
李婧
刘廷锐
朱文优
许慧
ZHANG Ya-lin;LI Jing;LIU Ting-rui;ZHU Wen-you;XU Hui(Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province,Yibin University,Yibin 644000,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2022年第11期61-63,67,共4页
China Condiment
基金
四川省科技计划应用基础项目(2018JY0217)
四川省科技计划苗子工程项目(2020052)
四川省教育厅重点科研项目(18ZA0541)
宜宾学院博士启动金项目(2018RC14)
宜宾学院科研团队建设项目(2017TD01)
固态发酵资源利用四川省重点实验室开放基金(2020GTJ004,2016GTJ001)
烹饪科学四川省高等学校重点实验室开放基金(412-0219016501)
发酵资源与应用四川省高校重点实验室开放基金(2011KFZ001)。
关键词
四川麸醋
有机酸
风味物质
细菌
Sichuan bran vinegar
organic acids
flavor substances
bacteria
