| 枇杷果醋酿造中优良菌株的筛选 |
| |
| 引用本文： | 任香芸,李维新,何志刚,林晓姿.枇杷果醋酿造中优良菌株的筛选[J].福建农业学报,2008,23(2). |
| |
| 作者姓名： | 任香芸 李维新 何志刚 林晓姿 |
| |
| 作者单位： | 福建省农业科学院农产品贮藏加工研究中心,福建福州,350013;福建省农业科学院农业工程技术研究所,福建福州,350003 |
| |
| 基金项目： | 福建省科技重大专项前期研究项目
,
福建省科技攻关项目 |
| |
| 摘 要： | 为筛选出适宜枇杷果醋酿造的醋酸菌,以枇杷果酒为原料,考察3种醋酸菌对酒精度、SO2含量及果酸的耐受能力。结果表明:沪酿1.01在高酒精度、高SO2及高果酸的酒体环境中仍能获得较高的乙酸转化率及较短的发酵周期,经玻璃罐扩大应用,酒度5%(V/V)枇杷酒,其乙酸转化率达83%,是枇杷果醋酿造中的优良菌株。
|
| 关 键 词： | 枇杷果醋 筛选 醋酸菌 转化率 发酵周期 |
Microbial screening for superior strain in loquat vinegar-making |
| |
| REN Xiang-yun,LI Wei-xin,HE Zhi-gang,LIN Xiao-zi.Microbial screening for superior strain in loquat vinegar-making[J].Fujian Journal of Agricultural Sciences,2008,23(2). |
| |
| Authors: | REN Xiang-yun LI Wei-xin HE Zhi-gang LIN Xiao-zi |
| |
| Abstract: | Acetic acid conversion rate and fermentation cycle were the major indices applied to search for the vinegar-making from loquat wine.The acetobacters' tolerance to ethanol concentration,SO2 content and fruit acid,as well as,their acetic acid formation rate and fermentation cycle were examined.The results indicated that Huniang 1.01 could obtain a high conversion rate with a short fermentation cycle in high concentrations of ethanol,SO2 and fruit acid.The conversion rate reached as high as 83% in glass vessel fermentation.Therefore,it was concluded that Huniang 1.01 was a superior strain for making loquat vinegar. |
| |
| Keywords: | Loquat vinegar screen acetobacter conversion rate fermentation cycle |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
