Screening Of High Yielding Acetic Acid Bacteria And Study On The Fermentation Technology Of Honey Vinegar

This paper studies the screen high yield from the honey vinegar mash acid acetic acid bacteria, and optimize the fermentation conditions, and through the optimization of multiple factors affect honey vinegar brewing process. The results show that:(1)In the first experiment, 56 strains were isolated from honey vinegar mash samples, acid production of high A1, A2, A4 and A6 four strains were obtained.(2) Through the analysis of its morphological characteristics, culture characteristics, physiological and biochemical characteristics, the strains were identified. The results showed that A1 was a glucose oxidizing bacterium, A2, A4 and A6 were all acetic acid bacteria, and the fermentation conditions of A2 acetate were verified and optimized. Based on its morphology, culture characteristics,physiological and biochemical characteristics were analyzed, the strains are identified.Study on the effect of adding method of initial alcohol concentration, fermentation temperature, substrate for acid production of acetic acid bacteria fermentation.(3) A2 and A4 good fermentation ability and acetic acid fermentation, the optimum conditions for initial alcohol concentration for 6.3%, 6.7%, fermentation temperature is 29 degrees, after 7 days of fermentation, batch flow with 4% ethanol,continue to ferment 7d, acid yield of A2 and A4 respectively for 49.35g/L and54.79g/L, than that before optimization improves the 34.76% and 53.13%(3) Study on the initial alcohol concentration, fermentation temperature,substrate adding effect on acid production of acetic acid bacteria fermentation. Select the initial alcohol, inoculation amount, initial pH, initial sugar concentration of four factors by single factor experiment and orthogonal experiment optimization, the optimum fermentation parameters. Experiment. Result showed that the acetic acid bacteria inoculation amount was 12%,the content of fermentation liquor precision is6%, the initial pH value of 4.5, initial concentration of sugar is 20, total acid up to50.58g/L, ester 42.768g/L. The honey is sweet and pure, and has good taste.