Effect of Different Acetic Acid Bacteria on Flavor of Pineapple-Glutinous Rice Fruit Grain Vinegar
In order to study the effect of different acetic acid bacteria on the acetic acid fermentation process and flavor of pineapple-glutinous rice fruit grain vinegar,in this study,the changes of total bacterial count,temperature,total acid,non-volatile acid during the acetic acid fermentation and the content of organic acids and volatile components in vinegar are analyzed.The results show that compared with Shanghai Brewing 1.01,Acetobacter DHC23 can adapt to high ethanol environment more quickly and can tolerate higher temperature.The peak value of total bacterial count of Acetobacter DHC23 in the upper mash is 1.52×108 CFU/g,while that of Shanghai Brewing 1.01 is only 1.95 × 107 CFU/g.Due to flipping the mash,the temperature of the mash shows periodic fluctuations,with the former peak value at 42.1 ℃ and the latter only at 40.2 ℃.The total acid content of both groups of mashes gradually increases,while the non-volatile acid content firstly increases and then slowly decreases.Acetobacter DHC23 is more conducive to the improvement of the content of total acid and non-volatile acid,and shortens the fermentation time by 1 d.The content of acetic acid,lactic acid,citric acid,succinic acid,tartaric acid and pyroglutamic acid in DHC23 group vinegar is higher than that in Shanghai Brewing 1.01 group,and the difference is significant.There is no significant difference in the types of volatile components between them,but Acetobacter DHC23 is beneficial to the generation of aldehydes,acids,esters and pyrazines.
万方数据
维普
