混菌发酵生产啤酒醋工艺的研究
혼균발효생산비주작공예적연구
Production process of beer vinegar by multi-culture fermentation
  • 万方数据
    中国酿造 중국양조
    CHINA BREWING
    2009年 5期 133-136 ,共4页

    李姗姗%季晓云%薄文飞%周广田

    리산산%계효운%박문비%주엄전

    啤酒醋%混菌发酵%产酸率 啤酒醋%混菌髮酵%產痠率
    비주작%혼균발효%산산솔
    beer vinegar%mixed fermentation%productivity
    通过实验确定了以醋酸菌AS1.41和产香酵母XJB45为实验菌种发酵生产啤酒醋的最佳工艺.实验结果表明,啤酒醋的最佳生产工艺为:菌种混合比例4:2,接种量15%,酒精含量5.5%,发酵温度30℃,转速180 r/min.
    통과실험학정료이작산균AS1.41화산향효모XJB45위실험균충발효생산비주작적최가공예.실험결과표명,비주작적최가생산공예위:균충혼합비례4:2,접충량15%,주정함량5.5%,발효온도30℃,전속180 r/min.
    The optimal production processing of beer vinegar using yeast XJB45 and Acetibacteria AS1.41 as starters were studied in this paper. The optimum conditions were as followed: the proportion of the two fermentation temperature 30℃ and rotation speed 180 r/min.
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