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.
YAN Weiwei
,
HUANG Jing
,
XIAO Lei
,
WANG Ming
,
YUAN Shuo
,
LI Jianlong
,
LIU Aiping
,
AO Xiaolin
,
LIU Shuliang
,
CHEN Rong
,
DU Dazhao
. 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
.
DOI: 10.13995/j.cnki.11-1802/ts.026214
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