摘要
本文以蜂蜜醋的上清液和沉淀液为研究对象,分别从非生物性和生物性两个方面分析蜂蜜醋沉淀形成的原因。结果表明,蜂蜜醋中沉淀液和上清液两者都不含有单宁酸;微生物检测方面,沉淀液的菌落总数远远大于上清液的菌落总数,并考察从平板中分离纯化得到含有数量级的A、B菌对其返浑影响。根据实验结果判定此次蜂蜜醋中的沉淀物是由微生物引起的。
Biological and non-biological factors that caused the formation of precipitation in honey vinegar were studied in this paper. The results indicated that tannin acid was not a factor as it was not present in the samples. However, the number of bacteria in precipitation of honey vinegar was much larger than that of the supematant. And from the plate, bacteria A and B in honey vinegar was achieved by separation and purification. And the effects of strain A and B on back-mixing of honey vinegar were also observed. The study result showed that the precipitation formed in honey vinegar was caused by microorganisms.
出处
《现代食品科技》
EI
CAS
2011年第2期162-165,共4页
Modern Food Science and Technology
关键词
蜂蜜醋
混浊
微生物
honey vinegar
precipitation
microorganisms
作者简介
李冬梅（1985-），硕士，主要从事食品微生物研究工作
通讯作者：蔡骏鹏（1963-），博士生导师，研究方向：食品生物技术
