CAJ | 학술논문

产酸菌混合发酵的主要代谢产物为乙酸、丁酸和己酸及少量的丙酸、戊酸、异戊酸和庚酸。在发酵过程中，乙酸、丁酸、己酸与丙酸、庚酸分别处于相互转化的动态变化过程，并逐渐趋于平稳。乳酸乙酯随发酵的进行而迅速降解。乙醇含量随总酸的不断增加而减少，pH值变化规律为“先降、后升、再降”，与乙酸变化规律呈正相关。
산산균혼합발효적주요대사산물위을산、정산화기산급소량적병산、무산、이무산화경산。재발효과정중，을산、정산、기산여병산、경산분별처우상호전화적동태변화과정，병축점추우평은。유산을지수발효적진행이신속강해。을순함량수총산적불단증가이감소，pH치변화규률위“선강、후승、재강”，여을산변화규률정정상관。
The main metabolites of acid-producing bacteria in mixed fermentation are acetic acid, butyric acid and caproic acid, and a small amount of propionic acid, valeric acid, pentanoic acid, and heptanoic acid. During the fermentation, acetic acid, butyric acid, caproic acid and propionic acid, enanthylic acid are in the process of dynamic change of mutual transformation, and gradually stabilized. Ethyl lactate degraded rapidly with the fermentation. The content of ethanol decreased as total acids increased. The change rules of pH value was“falling firstly, then rising, and falling eventually”, which was positively associated with the change of acetic acid.