摘要
采用原位分析及模拟发酵的方法研究了温度和翻醅对食醋固态发酵的影响。结果表明,乙酸和乳酸是山西老陈醋中主要的有机酸,对两者影响最大的发酵条件是温度和溶氧,其中乳酸在发酵中前期(1~5 d)具有较高的生成速率,乙酸则于发酵中后期(5~9 d)快速积累。主要的醋酸菌巴氏醋杆菌(Acetobacter pasteurianus)及主要的乳酸菌瑞士乳杆菌(Lactobacillus helveticus)分别在30℃、40℃具有最高的生长和乙酸、乳酸代谢活性。翻醅有利于醋酸菌的生长和乙酸生成相关基因的表达,但对乳酸菌的生长和乳酸脱氢酶的表达则有负面影响。
The effects of temperature and Cupei(fermented grain)-turning on solid state-fermentation of vinegar were studied by original position analysis and simulated fermentation. The results showed that the acetic acid and lactic acid were the main organic acids in Shanxi aged vinegar, in which the lactic acid had a high production rate in the early and medium stage of fermentation(1-5 d), while the acetic acid accumulated rapidly in the late stage of fermentation(5-9 d). The dominant acetic acid bacterium(Acetobacter pasteurianus) and lactic acid bacterium(Lactobacillu shelveticus) had the highest growth rate and acetic acid and lactic acid production metabolism at 30 ℃ and 40 ℃, respectively. Cupei-turning was beneficial to the growth of acetic acid bacteria and the expression of genes related to the production of acetic acid, but had a negative impact on the growth of lactic acid bacteria and the expression of lactate dehydrogenase.
作者
张强
赵翠梅
李晓伟
赵靖华
王晓彬
郭晓萱
闫裕峰
王敏
郑宇
ZHANG Qiang;ZHAO Cuimei;LI Xiaowei;ZHAO Jinghua;WANG Xiaobin;GUO Xiaoxuan;YAN Yufeng;WANG Min;ZHENG Yu(Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Shanxi Zilin Vinegar Industry Co.,Ltd.,Taiyuan 030400,China)
出处
《中国酿造》
CAS
北大核心
2020年第4期159-164,共6页
China Brewing
基金
国家重点研发计划(2016YFD0400505)
国家自然科学基金(31671851)
天津市科技局科技计划(19YFLHSN00030)
天津市教委科研计划(2018ZD08,TD13-5013)。
关键词
翻醅
乙酸
乳酸
产酸速率
温度
溶氧
Cupei-turning
acetic acid
lactic acid
acid production rate
temperature
dissolved oxygen
