Optimization of Acetic Acid Fermentation Process of Birch Juice by Response Surface Methodology
Using birch juice as raw material,the strains suitable for acetic acid fermentation of birch juice were screened.On this basis,the fermentation process of birch juice vinegar was optimized by single factor and response surface tests.The results showed that the most suitable commercial strain for acetic acid fermentation of birch juice was acetic acid bacterium HuNiang 1.01.The optimum fermentation process was as follows:the initial alcohol content was 7％,the inoculation amount of acetic acid bacteria was 11％,and the fermentation temperature was 28 ℃.Under these conditions,the brewing birch juice vinegar was slightly yellow,transparent and clear,and the mouth was fresh.It had the sour taste of fruit vinegar and the fragrance of birch juice,and the style was unique,in order to provide a certain theoretical basis for the industrial development of birch juice vinegar and the comprehensive utilization of birch juice.
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