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食品与发酵工业  2021, Vol. 47 Issue (20): 83-89    DOI: 10.13995/j.cnki.11-1802/ts.026214
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
保宁醋“中药醋曲”发酵过程中微生物数量及理化性质动态分析
严唯玮1, 黄静1, 肖蕾1, 汪明1, 袁硕1, 李建龙1, 刘爱平1, 敖晓琳1, 刘书亮1*, 陈蓉2, 杜大钊2
1(四川农业大学 食品学院,四川 雅安,625014)
2(四川保宁醋有限公司,四川 阆中,637400)
Dynamic analysis of microbial population and physicochemical properties during traditional fermentation of “herb Daqu starter” for Baoning vinegar
YAN Weiwei1, HUANG Jing1, XIAO Lei1, WANG Ming1, YUAN Shuo1, LI Jianlong1, LIU Aiping1, AO Xiaolin1, LIU Shuliang1*, CHEN Rong2, DU Dazhao2
1(College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)
2(Sichuan Baoning Vinegar Co.Ltd., Langzhong 637400, China)
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摘要 为探究保宁醋“中药醋曲”发酵过程中微生物数量与理化性质的变化规律及不同醅层间的差异,测定了醋曲发酵过程中不同醅层间的理化、关键微生物数量及生化指标。结果表明,中药醋曲的醅温最高55 ℃,属于中温型大曲;醋曲在发酵过程中,微生物数量先增加后减少再回升至稳定状态,其中芽孢杆菌数量在发酵后期持续增加,且曲表微生物数量普遍高于曲心;不同醅层醋曲的理化指标变化趋势相似,其中水分含量、淀粉含量、还原糖含量总体呈下降趋势,pH值降低后回升至7左右;生化指标中,不同醅层的曲样液化力与酯化力均呈波动上升的趋势,发酵结束时曲表样品液化力有所下降,曲表糖化力先增加后减少,发酵结束时为1 017 mg/(g·h),曲心糖化力逐渐降低,最终为107.11 mg/(g·h)。相关性分析表明,温度和水分是影响醋曲微生物数量的重要环境因子,霉菌及酵母菌数、芽孢杆菌数分别与醋曲的糖化力、液化力强相关。
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严唯玮
黄静
肖蕾
汪明
袁硕
李建龙
刘爱平
敖晓琳
刘书亮
陈蓉
杜大钊
关键词:  保宁醋  中药醋曲  不同醅层  微生物数量  理化性质  动态变化    
Abstract: In order to explore the dynamic changes of microorganisms and physicochemical properties of different layers in the fermentation of Baoning vinegar using “herb Daqu starter”, the physicochemical indicators, biochemical performance and the number of key microorganisms were analyzed. The Daqu was classified as mesothermal type according to the maximum temperature of 55 ℃. The total viable counts increased rapidly and then decreased in the early stage of fermentation, subsequently the number recovered to a stable state, the number of Bacillus continued to increase in the late stage of fermentation. The total viable count in the epidermis was generally higher than that of the center. There was no significant difference in the changing trend of physicochemical indexes of Daqu in different layers. The moisture content, starch and reducing sugar content generally reduced, and the pH value rose back to 7.0 after a decrease first. The liquefaction and esterification abilities of all samples showed a fluctuating upward trend, while the liquefaction ability of epidermis sample decreased at the end of fermentation. The saccharification ability of epidermis sample increased first and then decreased to 1 017 mg/(g·h), while that of the center sample decreased to 107.11 mg/(g·h). Correlation analysis showed that temperature and moisture significantly affected the number of microorganisms in vinegar Daqu, and the number of molds and yeasts, Bacillus were significantly related to the saccharification and liquefaction abilities of vinegar Daqu, respectively.
Key words:  Baoning vinegar    herb Daqu starter    different layers    microorganisms    physicochemical properties    dynamic analysis
收稿日期:  2020-11-23      修回日期:  2021-01-07           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 四川省科技厅重点研发项目(2019YFN0112;2020YFN0133)
作者简介:  硕士研究生(刘书亮教授为通讯作者,E-mail:lsliang999@163.com)
引用本文:    
严唯玮,黄静,肖蕾,等. 保宁醋“中药醋曲”发酵过程中微生物数量及理化性质动态分析[J]. 食品与发酵工业, 2021, 47(20): 83-89.
YAN Weiwei,HUANG Jing,XIAO Lei,et al. Dynamic analysis of microbial population and physicochemical properties during traditional fermentation of “herb Daqu starter” for Baoning vinegar[J]. Food and Fermentation Industries, 2021, 47(20): 83-89.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026214  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/83
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