《食品工业》2023年第44卷第4期104工艺技术莲雾果醋发酵菌种的筛选及条件优化方晓纯1,2，林波1，兰亚龙3，郑凤锦1,2*，陈赶林1,2*1.广西农业科学院农产品加工研究所（南宁530007）；2.广西果蔬贮藏与加工新技术重点实验室（南宁530007）；3.陕西易腾达酿造科技有限公司（宝鸡721013）摘要以海南黑珍珠莲雾发酵的莲雾果酒为原料,选用5种商用醋酸菌种分别发酵制备莲雾果醋,筛选出适合莲雾果醋发酵的醋酸菌种。试验研究菌种添加量、初始酒精度、发酵温度和加糖量4个单因素对莲雾醋发酵的影响,并通过正交试验对莲雾醋的发酵条件进行优化,得到最优工艺参数:菌种添加量0.8%、初始酒精度3%vol、发酵温度28℃、加糖量6%,在最优条件下发酵9d,得到总酸含量为34.1g/L,色泽浅黄,醋味浓郁略带清香果味,风味独特的莲雾醋,为莲雾产业深加工及多元化利用提供技术依据。关键词莲雾;果醋;醋酸菌;发酵ScreeningofFermentationStrainsandOptimizationofFermentationConditionsonWaxApple(Syzygiumsamarangense)VinegarFANGXiaochun1,2,LINBo1,2,LANYalong3,ZHENGFengjin1,2*,CHENGanlin1,2*1.Agro-foodScienceandTechnologyResearchInstitute,GuangxiAcademyofAgriculturalSciences(Nanning530007);2.GuangxiKeyLaboratoryofFruitsandVegetablesStorage-ProcessingTechnology(Nanning530007);3.ShanxiYitengdaBrewingTechnologyCo.,Ltd.(Baoji721013)AbstractFivecommercialaceticacidstrainswereusedtoproducewaxapple(Syzygiumsamarangense)vinegarfromwaxapplewinefermentedbyblackpearlwaxappleinHainanProvince.Theeffectsoffoursinglefactorsonthefermentationofwaxapplevinegar,includingtheamountofstrain,initialalcoholcontent,fermentationtemperatureandsugarcontent,werestudied,andthefermentationconditionofwaxapplevinegarwasoptimizedbyorthogonaltest.Theoptimumtechnologicalparameterswereobtainedasfollows:0.8%ofstrainaddition,3%volofinitialalcohol,28℃offermentationtemperature,and6%ofsugaraddition.After9doffermentationundertheoptimalconditions,thewaxapplevinegarwith34.1g/Ltotalacidcontent,lightyellowcolor,strongvinegarflavor,slightlyfragrantfruitflavor,anduniqueflavorwasobtained,whichwouldprovidetechnicalbasisforthedeepprocessinganddiversifiedutilizationofthelotusfogindustry.Keywordswaxapple(Syzygiumsamara...
