响应面法优化荔枝醋酸发酵的工艺条件
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摘要
为研究荔枝醋酸发酵的最佳工艺条件,通过响应面分析优化方法,考察了醋酸菌接种量、温度、初始酒精度等三个因素对荔枝醋酸发酵液总酸含量的影响。结果显示,醋酸菌接种量对荔枝醋酸发酵的总酸含量影响极显著(P<0.01),发酵温度和初始酒度对荔枝总酸含量有显著影响(P<0.05)。研究表明,荔枝醋酸发酵的最优工艺参数为发酵温度32℃,初始酒精度5.5%vol,醋酸菌接种量0.42 g/L。在此优化条件下,总酸产量为4.91 g/100 m L。
In order to study the optimum technological conditions of litchi acetic acid fermentation, the effects of acetic acid bacteria inoculum, temperature and initial alcohol content on total acid of litchi were investigated by response surface methodology. The results showed that the acetic acid bacteria inoculum had extremely significant effect on the total acid content(P<0.01), and the fermentation temperature and initial alcohol content had a significant effect on total acid content(P<0.05). The results showed that the optimum technological parameters for litchi acetic acid fermentation were fermentation temperature 32 ℃, initial alcohol content 5.5%vol, acetic acid bacteria inoculum 0.42 g/L. Under these optimal conditions, the yield of total acid was 4.91 g/100 ml.
In order to study the optimum technological conditions of litchi acetic acid fermentation, the effects of acetic acid bacteria inoculum, temperature and initial alcohol content on total acid of litchi were investigated by response surface methodology. The results showed that the acetic acid bacteria inoculum had extremely significant effect on the total acid content(P<0.01), and the fermentation temperature and initial alcohol content had a significant effect on total acid content(P<0.05). The results showed that the optimum technological parameters for litchi acetic acid fermentation were fermentation temperature 32 ℃, initial alcohol content 5.5%vol, acetic acid bacteria inoculum 0.42 g/L. Under these optimal conditions, the yield of total acid was 4.91 g/100 ml.
引文
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[17]苏龙,庄明川,梁广波,等.醋酸高产菌株的筛选及百香果果醋发酵条件的优化[J].食品科技,2017,42(4):33-37.
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[22]NAKANO S,FUKAYA M,HORINOUCHI S.Putative ABC transporter responsible for acetic acid resistance in Acetobacter aceti[J].Appl Environ Microbiol,2006,72(1):497-505.
[2]屈利民,肖更生,吴继军,等.3种不同发酵方式对荔枝果醋挥发性风味成分的影响[J].中国酿造,2012,31(4):106-110.
[3]张霁红,李明泽,曾朝珍,等.优势醋酸菌株的筛选鉴定及乙醇脱氢酶活性研究[J].中国酿造,2017,36(5):100-104.
[4]HIDALGO C,MATEO E,MAS A,et al.Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon(Diospyros kaki)[J].Food Microbiol,2012,30(1):98-104.
[5]屈利民.荔枝果醋加工工艺研究[D].南昌:江西农业大学,2012.
[6]黄春.浅谈食醋中总酸的测定方法[J].计量与测试技术,2012,39(4):87-88.
[7]李晓华,王霓,笪海玲,等.啤酒酒精度测定方法研究[J].中国酿造,2013,32(3):152-153.
[8]WU X,YAO H,LIU Q,et al.Producing acetic acid of Acetobacter pasteurianus by fermentation characteristics and metabolic flux analysis[J].Appl Biochem Biotechnol,2018,186(1):1-16.
[9]CASSONI V,CEREDA M P.Prospecting of culturable acetic acid bacteria from fermented fruits[J].J Biotechnol Biodivers,2013,4(4):390-398.
[10]霍丹群,蒋兰,王霜,等.响应面法优化百香果醋的发酵条件[J].食品工业科技,2013,34(1):145-149.
[11]ZHENG Y,ZHANG K,WANG C,et al.Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture[J].Int J Food Sci Technol,2010,45(11):2394-2399.
[12]王金丹,张宝善,李亚武,等.醋酸菌耐酸机制的研究进展[J].中国酿造,2014,33(11):10-14.
[13]YAMADA Y,KATSURA K,KAWASAKI H,et al.Asaia bogorensis gen.nov.,sp.nov.,an unusual acetic acid bacterium in the alpha-Proteobacteria[J].Int J Syst Evolut Microbiol,2000,2(2):823-829.
[14]覃莉,王志,陈雄,等.酵母菌醋酸菌混菌发酵高产醋酸工艺研究[J].中国酿造,2012,31(1):144-147.
[15]SANTOS-DUENAS I,JIMENEZ-HORNERO J E,CANETE-RODRIG-UEZ A M,et al.Modeling and optimization of acetic acid fermentation:A polynomial-based approach[J].Biochem Eng J,2015,99(15):35-43.
[16]SENGUN I Y,KARABIYIKLI S.Importance of acetic acid bacteria in food industry[J].Food Control,2011,22(5):647-656.
[17]苏龙,庄明川,梁广波,等.醋酸高产菌株的筛选及百香果果醋发酵条件的优化[J].食品科技,2017,42(4):33-37.
[18]FREGAPANE G,RUBIO-FERN魣NDEZ H,SALVADOR M D.Influence of fermentation temperature on semi-continuous acetification for wine vinegar production[J].Eur Food Res Technol,2001,213(1):62-66.
[19]DIAS D R,SILVA M S,DE SOUZA,et al.Vinegar production from Jabuticaba fruits(Myrciaria jaboticaba)using immobilized acetic acid bacteria[J].Food Technol Biot,2016,54(3):351-359.
[20]薛淑琴,谢思芸,肖仔君,等.完全发酵与适度发酵苹果醋主要成分的差异性分析[J].食品科学,2017,38(12):144-150.
[21]XUE S Q,XIE S Y,XIAO Z J,et al.Analysis of differences in the chemical and aroma profiles of apple vinegar prepared by moderate and entire fermentation methods[J].Food Sci,2017,38(12):137-143.
[22]NAKANO S,FUKAYA M,HORINOUCHI S.Putative ABC transporter responsible for acetic acid resistance in Acetobacter aceti[J].Appl Environ Microbiol,2006,72(1):497-505.