测定了15、20、25、30、35℃五个温度下自然发酵玉米醪的pH值、总酸含量、乳酸菌及酵母菌数量的变化,研究比较了发酵温度对玉米醪中总酸含量及主要微生物数量的影响,并以玉米酸煎饼的总酸含量为参照,确定了不同温度下的最适发酵时间,以期为玉米酸煎饼的生产及质量的提高提供依据。结果表明,随着发酵时间的延长,pH值由5.62～6.94降低至3.30～3.80;总酸含量增加,初始范围为3.89～16.14 g/kg,最适的发酵时间分别是72～84 h、72～108 h、48～72 h、21～27 h、24～27 h;乳酸菌、酵母菌相互作用,乳酸菌数量5个温度下变化趋势大致相同,达到最大值后保持稳定并略有减少,酵母菌数量在温度较高时(30℃、35℃)达到最大值后逐渐减少,整个发酵过程中,乳酸菌的数量明显多于酵母菌的数量。

In order to provide basis for the production and quality improvement of the sour maize pancake,effects of fermentation temperatures(15,20,25,30,and 35℃) on population of lactic acid bacteria and yeasts,pH value,and total acidity of spontaneously fermented maize mash were investigated;The optimum fermentation time at different temperatures were determined by the total acidity of sour maize pancake.The result showed that with the prolonging of the time,the pH value decreased from 5.62 ~ 6.94 to 3.30 ~ 3.80,and the total acidity increased to 3.89 g/kg ~ 16.14 g/kg.It also showed that the optimum fermentation time were 72~84 h,72~108 h,48~72 h,21~27 h,24~27 h.The lactic acid bacteria and the yeasts co-interacted,and the population of the lactic acid bacteria had the same tendency at the five temperatures,that is,remaining stable and then decreasing slightly after reaching the maximum value.The population of the yeasts reached the maximum and gradually decreased at both 30℃ and 35℃.During fermentation,It is seen that the population of the lactic acid bacteria was obviously more than that of the yeasts.