Studies On Selecting And Breeding Excellent Bacterial Strains Of Fruit Vinegar Brewage And The Making Of Fruit Vinegar Beverages

The fruit vinegar takes the fruit or the reject and by-product of the fruit processing as themain raw material. It is a new nutritional acidic seasoning or drinking with unique flavor andhealthy care function through Ethyl alcohol and Acetic fermentation. The history of fruit vinegarin our country is glorious. It was appeared at the same time with the fruit cider long before. Asearly as Xia Dynasty, there was the record of the fruit vinegar. With the improvement ofpeople's living standard, more and more people pay attention to the healthy care function of fruitvinegar and drink it. A lot of researchers pay more attention to the strain, the craft and the mixedof fruit vinegar.This paper mainly deals with four aspects of fruit vinegar:(1) This research takes the solid and liquid natural fermented fruit vinegar as the acetobactersource, takes the strain AS1.41*as contrast. Three superior acetobacter acetic strains G-6,G-7,Y-20 were selected. Their Acetic acid yield 35.32g/L,35.55g/L,34.97g/L were all higher thanthe Acetic acid yield of AS 1.41*34.74g/L. Their performances were steady after transplanting 5times. Their appropriate fermentation temperature was 32℃, their alcohol degree resistance andsalt resistance are all excellent. Their Ester content are 0.872g/L,0.826g/L,0.847 g/L.The resultof determination experiment is that: G-6 belongs to A.aceti.L, G-7 belongs to A. rancens.L,Y-20 belong to A.liquefaciens.L.(2) The original strain G-7 which was screening from the natural fermented fruit vinegar. ItsAcetic acid yield and Ester content were 35.55g/L and 0.826g/L. It was treated with Ultravioletradiation,HNO₂ and compound mutation technique(firstly by Ultraviolet radiation, then byHNO₂). An excellent mutant strain namedGUC-7 was obtained. Its Acetic acid yield was42.36g/L and its Ester content was 0.912 g/L.(3) Used the strain GUC-7 in the fermentation of fruit vinegar, studied on the solid and liquidfermenting craft of fruit vinegar, at the same time, optimizing the fermentation conditions of thesolid fermenting craft and obtaining the best condition of the craft. The best condition is: alcoholdegree7ï¼…,inoculating amounts 10ï¼…,initial pH4.5. with this condition, the Acetic acid content and the Ester content are 63.48g/L and 0.998g/L in the fruit vinegar。(4) In the initial fruit vinegar fluid, the acetic acid content is high, the acetic acid penetratingodor is thick, and the fruit fragrance has loss in the process of fermentation, so it is not suitablefor drinking directly. Therefore, chooses the appropriate raw material to mix the fruit vinegarfluid. Through the orthogonal experiment, the research has determined the best formula to mix it.The best formula is: fruit vinegar 10ml/100ml, apple juice 8ml/100ml, honey4g/100ml,stevioside 0.05 g/100ml。...