[1]白龙律,尹振浩,尹成日*.苹果梨醋发酵过程中醋酸发酵条件的优化[J].延边大学学报(自然科学版),2014,40(03):245-248.
　BAI Longlü,YIN Zhenhao,YIN Chengri*.Optimization of acetic acid fermentation condition of in apple-pear vinegar fermentation process[J].Journal of Yanbian University,2014,40(03):245-248.
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苹果梨醋发酵过程中醋酸发酵条件的优化

《延边大学学报(自然科学版)》[ISSN:1004-4353/CN:22-1191/N] 卷: 第40卷 期数: 2014年03期 页码: 245-248 栏目: 应用科学研究 出版日期: 2014-09-20
Title:
Optimization of acetic acid fermentation condition of in apple-pear vinegar fermentation process
作者:
白龙律1;  尹振浩2;  尹成日2*
1.延边州产品质量检验所, 吉林 延吉 133000; 2.延边大学理学院 化学系, 吉林 延吉 133002
Author(s):
BAI Longlü1;  YIN Zhenhao2;  YIN Chengri2*
1.Products Quality Supervision and Testing Institute, Yanbian Korean Autonomous Prefecture, Yanji 133000, China; 2.Department of Chemistry, College of Science, Yanbian University, Yanji 133002, China
关键词:
醋酸菌;  苹果梨;  醋酸发酵;  果醋
Keywords:
acetic acid bacteria;  apple-pear;  acetic fermentation;  fruit vinegar
分类号:
O255.47
文献标志码:
A
摘要:
以甲酚紫培养基中加入乙醇作为分离培养基,从5种水果样品中分离得到20种醋酸菌,然后通过产酸量的测定,筛选出了一株产醋酸度高的醋酸菌AAB13.探讨了乙醇浓度、菌株接种量、发酵液有效体积对醋酸发酵的影响,并在优化的条件下制备了苹果梨醋.
Abstract:
Twenty acetic acid bacteria were isolated from five kinds of fruit using bromocresol purple medium with ethanol as the separation medium. A strain AAB13 was screened through the determination of acetic acid production. The effects of ethanol concentration, inoculation amount, and effective volume of fermentation broth on acetic acid fermentation were investigated, and apple pear vinegar was obtained at optimized fermentation conditions.

参考文献/References:

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备注/Memo

收稿日期: 2014-05-11 基金项目: 高等学校博士学科点专项科研基金资助项目(20112201110001)*通信作者: 尹成日(1963—),男,博士,教授,研究方向为发酵工程.

更新日期/Last Update: 2014-09-20