利用从传统发酵醋中分离出的醋酸菌生产未成熟柑橘未熟醋的发酵特性。

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY
Sang-Hun Won, Yeong-Jun Kim, Kyu-Taek Choi, Jun-Su Choi, Heui-Dong Park, Sae-Byuk Lee
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引用次数: 0

摘要

在此,我们旨在从传统发酵醋中分离出一种适合生产未熟柑橘醋的醋酸菌。我们对分离菌株的光环大小进行了比较,以筛选出具有卓越醋酸生产能力的菌株,并将 Komagataeibacter kakiaceti P6(P6)选为最终菌株。我们以巴氏醋酸杆菌 CY(CY)和巴氏醋酸杆菌 KACC 17058(KACC 17058)为对照,分析了所选菌株的总酚类化合物、总黄酮含量、抗氧化活性和有机酸,以验证其是否适合醋酸发酵。发酵期第 30 天,P6 的总酸度为 4.86%,高于对照组(CY,4.16%;KACC 17058,4.01%)。与最初的 C. unshiu 葡萄酒相比,P6 发酵过程中的总酚类化合物、总黄酮含量、1,1-二苯基-2-苦基肼清除活性和铁离子还原抗氧化力值显著增加,与 CY 和 KACC 17058 生产的醋没有明显差异。此外,有机酸分析表明,用 P6 生产的未成熟 C. unshiu 醋的醋酸含量为 26.15 mg/mL,明显高于用 CY 和 KACC 17058 生产的醋,这表明 P6 菌株在发酵过程中能有效地产生醋酸,而不会对其他质量方面产生不利影响。总之,新型 P6 菌株有望用作发酵未成熟 C. unshiu 醋的起始菌株,其出色的醋酸生产能力表明它有可能应用于其他醋类。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars.

Here, we aimed to isolate an acetic acid bacterium that is suitable for the production of unripe Citrus unshiu vinegar from traditional fermented vinegars. We compared the halo sizes of isolates to select a strain with superior acetic acid production capabilities and selected Komagataeibacter kakiaceti P6 (P6) as the final strain. Using Acetobacter pasteurianus CY (CY) and A. pasteurianus KACC 17058 (KACC 17058) as controls, we analyzed the total phenolic compounds, total flavonoid content, antioxidant activities, and organic acids of the selected strain to verify its suitability for acetic acid fermentation. On the 30th day of the fermentation period, P6 showed a total acidity of 4.86%, which was higher than that of control groups (CY, 4.16%; KACC 17058, 4.01%). The total phenolic compounds, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl scavenging activity, and ferric ion reducing antioxidant power values significantly increased during fermentation with P6 compared with the initial C. unshiu wine, and no significant differences were observed from the vinegars produced by CY and KACC 17058. Moreover, organic acid analysis revealed that the unripe C. unshiu vinegar produced with P6 had an acetic acid content of 26.15 mg/mL, which was significantly higher than those produced with CY and KACC 17058, indicating that the P6 strain effectively produces acetic acid without adversely affecting other quality aspects during fermentation. In conclusion, the novel P6 strain is expected to be used as a starter for fermenting unripe C. unshiu vinegar, and its excellent acetic acid production capabilities suggest potential applications for other vinegars.

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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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