摘要
以草莓为原料,对采用多菌种共固定化细胞混合发酵生成草莓果醋进行了研究。实验表明,多菌种共固定化技术酿造草莓醋的最适宜工艺条件为:酒精发酵时糖度为14%,发酵温度为30℃,发酵时间5～6天,醋酸发酵时,接种量10%,底物浓度6%,醋酸菌的适宜生长温度为33℃。
Research of making strawberry fruit vinegar by using strawberry as main raw material and fermenting with multi-microoganism co-immobilized technology has been carried out.The result indicated that the optimum condition of making strawberry fruit vinegar by multi-microoganism co-immobilized technology is 14% sugar degree,30℃ and 5～6 days time in alcoholic fermentation phase,and 10% inoculum,6% alcohol and 33℃in vinegar fermentation phase.
出处
《中国调味品》
CAS
北大核心
2010年第6期54-56,共3页
China Condiment
关键词
草莓
果醋
细胞固定化
发酵
strawberry
fruit vinegar
cell immobilization
fermentation
作者简介
作者简介：李西腾（1969-），男，江苏赣榆人，讲师，硕士，研究方向：食品生物技术。
