【摘要】 为了解成品固态发酵食醋中分离出的两株杂菌(芽孢杆菌属和葡糖杆菌属)对固态发酵食醋返混的影响,以无菌样品对照,将不同数量级单位的杂菌添加到已灭菌的成品固态发酵食醋中进行模拟强化实验。当混合杂菌数量在10～102CFU/mL时,成品固态发酵食醋返混时间要比无菌条件下缩短10d,成品固态发酵食醋香气渐淡,并且沉淀物干质量浓度较无菌时增加了22.73%;添加量在5×103～104CFU/mL时,芽孢杆菌属杂菌和葡糖杆菌属杂菌分别会使成品固态发酵食醋在第9天和第24天出现返混,前者沉淀物干质量浓度可达0.617g/100mL,后者可达0.303g/100mL,分别是无菌环境下的2.5倍和1.3倍,成品固态发酵食醋开始有酸臭味。芽孢杆菌属杂菌对沉淀的贡献要比葡糖杆菌属杂菌大。两株菌引起的返混都会破坏成品固态发酵食醋风味。更多还原

【Abstract】 Two bacteria were isolated from solid-state fermented vinegar from a condiment factory in Guiyang,and identified as Bacillus and Gluconobacter,respectively.It is necessary for figuring out the effect of both bacteria on vinegar turbidity.Bacteria-free sample was used as the control.Bacteria at different amounts were added into sterile samples to imitate the contamination of Bacillus and Gluconobacter.The mixed bacteria at the dose of 10—102 CFU/mL caused a turbidity period of 10 days,which was earlier than the control group.The aroma of the contaminated sample faded away graudally and the dry weight of sediment exhibited an increase by 22.73%.The turbidity of vinegar inoculated with Bacillus and Gluconobacter at the dose of 5 × 103—104 CFU/mL was observed after the inoculation for one week and three weeks,and dry weights of sediment were 0.617 g/100 mL(2.5 fold enhancement) and 0.303 g/100 mL(1.3 fold enhancement),respectively.Bacillus group had larger amount of precipitate than Gluconobacter group.Both bacteria can damage the flavor of vinegar.更多还原