CAJ | 학술논문

目的:筛选1株适合胡柚果醋生产的醋酸菌.方法:从自然发酵胡柚果醋中筛选产醋酸菌种,研究其酒精耐受性、酒精消耗速度、产醋酸速度;分别发酵生产胡柚果醋,对其进行感官分析,以Vitek-32型微生物分析系统对最适菌种进行鉴定.结果:筛选出3株性能较好的醋酸菌株,分别命名为HY05、HY19与HY36,其中HY05菌株性能最优,能够耐受14%的酒精浓度,起始酒精浓度为10%时酒精转化最快,产酸速度快,所生产的果醋色泽淡黄,质地滑清透亮,风味芳香怡人;根据形态观察与Vitek-32系统的分析结果,将其鉴定为醋杆菌属的巴氏醋杆菌(Acetobacter pasteurianus),命名为A.pasteurianus HY05.结论:A.pasteurianus HY05适宜胡柚果醋的生产.
목적:사선1주괄합호유과작생산적작산균.방법:종자연발효호유과작중사선산작산균충,연구기주정내수성、주정소모속도、산작산속도;분별발효생산호유과작,대기진행감관분석,이Vitek-32형미생물분석계통대최괄균충진행감정.결과:사선출3주성능교호적작산균주,분별명명위HY05、HY19여HY36,기중HY05균주성능최우,능구내수14%적주정농도,기시주정농도위10%시주정전화최쾌,산산속도쾌,소생산적과작색택담황,질지활청투량,풍미방향이인;근거형태관찰여Vitek-32계통적분석결과,장기감정위작간균속적파씨작간균(Acetobacter pasteurianus),명명위A.pasteurianus HY05.결론:A.pasteurianus HY05괄의호유과작적생산.
Objective: To screen an acetic acid-producing strain for the fermentation of Changshanhuyu Tangelo vinegar. Methods: Acetic acid-producing swains were screened from spontaneously fermented Changshanhuyou Tangelo vinegar ans tested for alcohol tolerance, acetic acid-producing rate and alcohol-consuming rate. Meanwhile, the sensory evaluation of vinegar fermented by these strains was carried out and the optimal strain screened was identified using VITEK-32 automatic microor-ganism analysis system. Results: Three strains were screened and named HY05, HY19 and HY36, respectively. Among these strains, HY05 exhibited the best properties and could resist 14% alcohol. Alcohol was consumed quickly at 10% initial concentration of alcohol and the fastest rate of acetic acid production was also observed. Changshanhuyou Tangelo vinegar fermented by HY05 exhibited a high quality with yellow color, fragrant odor and transparent texture. Through colonial charac-teristic analysis and cell morphology observation, HY05 was identified to be Acetobacter pasteurianus, designated as A. pasteurianus HY05. Conclusion: A. pasteurianus HY05 was suitable for the production of Changshanhuyu Tangelo vinegar.