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Primary Study on the Microbial Flora of Zhejiang Traditional Rosy Vinegar Fermentation

Author: ZuoJiYing
Tutor: LiJianRong;LiangXinLe
School: Zhejiang Technology and Business University
Course: Of Food Science
Keywords: Zhejiang rose vinegar Grass cover Production stage Microbial community Taxonomy
CLC: TS264.22
Type: Master's thesis
Year: 2007
Downloads: 181
Quote: 2
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Zhejiang rose vinegar color brilliant, such as roses, soft and lingering sour, fresh and slightly sweet, pure vinegar Hong, unique flavor and nutritious, tasty, market demand. Zhejiang rose vinegar production process is characterized by the natural bacteria culture and surface fermentation, add control, with no artificial bacteria seasonal climate change can only produce a number, will take about six months time. It has long been on the microbial sources, distribution, and activity patterns in Zhejiang rose vinegar production process only in a general sense or experience. At home and abroad of Zhejiang rose vinegar little microbiological research. For the purpose of this paper to study the microbial community variation Zhejiang rose vinegar production, Co., Ltd. in Hangzhou food brewing traditional the rose vinegar production workshop for the base of grass cover and production stages of microbial species, quantity and the growth and decline of the initial basic research . The grass cover is the main source of microorganisms rose vinegar brewing. Grass cover in Gram-positive Bacillus bacteria; mold Aspergillus and Rhizopus; yeast by the main wine-producing yeast. Microbial composition and quantity before and after the drying of the grass cover. Drying before bacteria, multi yeast, mold, average of 2.7 × 10 ~ 4,1.3 × 10 ~ 3, and 567 cfu / g grass clippings; after drying mold, bacteria, average of 2.5 × 10 3 and 1.7 × 10 3 cfu / g grass clippings. The yeast fewer, not more than a maximum of 10 ~ 2 cfu / g grass clippings. And drying before microbial distribution is extremely uneven drying grass cover after a more balanced distribution of microorganisms. Microbial composition and number of changes after drying conducive to blur the smooth progress of the stability and blur quality. Blur stage, vinegar grains in the alcohol content, total acid and amino nitrogen upward Flooding 15 days to reach a final concentration. drop in pH, increased product temperature, total sugar and reducing sugar decreases; Alcohol first rise in the fermentation stage, the mash, d 5.01%, after a rapid decline to 2.85%, 18 d. the pH value of the first drop, after a slight rebound, maintained at pH 3.15 ~ 3.20 after 57 d. Total acid content (acetic acid) increased at first, reached 57 d 5.48 g/100ml, after a slight decrease 95 d 4.89g/100ml. Vinegar mature need until December of that year. Variation corresponding to the physical and chemical indicators, the main phase of the microbial community pre Flooding (9 d before) in order to mold, mid-and late (9 ~ 15 d) in yeast and bacteria. And vinegar grains surface and internal microbial community differences, the difference is mainly in the proportion of the quantity and composition of the three types of microorganisms. Fermentation stage of wine stage was divided and vinegar stage. The test results show that the vinegar grains whether settlement can be used as the the approximate demarcation point of the wine, and vinegar process, which is consistent with the specific actual production. Wine phase vinegar mash the surface of yeast and bacteria coexist 2 d when the bacteria were 4.8 × 10 ~ 7 and 1.2 × 10 ~ 7 cfu / ml vinegar mash, after declining 13 d decreased to 10 and 2.6 × 10 ~ 6 cfu / ml vinegar mash. Vinegar early decline in the number of bacteria, to Flora after acetic acid bacteria, bacterial counts began to rise, and reached up to 5.5 × 10 ~ 5 cfu / ml vinegar mash. The decline in the number of mature acetic acid bacteria, mature vinegar mash still isolated acetic acid bacteria (10 cfu / ml vinegar mash), have a small amount of acetic acid bacteria exist in the entire maturity, but no further increase in acidity, mature test from December 2005 the period's main role is to form a unique flavor and color. Isolated 43 different forms mold, yeast 9, 16 common bacteria. Molds belonging to the genus Aspergillus, Monascus genus Rhizopus, Penicillium, Mucor, Fusarium genus, not been able to determine the 11 fungal species. The M1 is Rhizopus glycated performance, and can wine producing acid production; M38 for aflatoxin, the protease activity. Only three (Y2, Y3 and Y20) having the yeast alcohol fermentation ability, but 9 yeast have glucoamylase and protease activity. Using biolog automated microbial identification system on of four mold and 4 yeast taxonomic identification. The molds were Iceland Penicillium the (by Penicillium islandicum Sopp) Monascus ruber (Penicillium islandicum Sopp), aflatoxin (Aspergillus flavus), folds Penicillium (from Penicillium raistrickiiG.Sm); yeast Saccharomyces boulardii (Saccharomyces boulardii); Dual to obovate Rhodosporidium yeast (Rhodosporidium diobovatum); sticky red yeast (Rhodotorula glutinis) and Kluyveromyces marxianus (Kluyveromyces marxianus). Separation, screened 11 acetic acid bacteria, physiological, biochemical or 16S rDNA identified to species or subspecies. Zhejiang rose vinegar during acetic acid bacteria Acetobacter Pap. 11 acetic acid bacteria can produce acid, of which four (AB3, AB8, AB9, and AB26) production of acid can be a good stand for the highest acid production in the fermentation were 4.14,4.43,4.28 and 4.38 g/100ml the same fermentation acid production under conditions significantly faster than production Shanghai brewing 1.01.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Production of condiments > Commonly used spices > Vinegar
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