洋蔥醋發(fā)酵之菌種篩選

1、(Allinum cepa L.)*每100g洋蔥含：(蔡，1997)TABLE2. Mineral concentration in onion juice and other vinegars (mg/l) Time (day)0123456Viable cell count (log cfu/ml)6.06.57.07.58.08.5202622155021551圖一、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化圖一、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化 Time (day)0123456Viable cell count (log cfu/ml)6.06.57.07.58.08

2、.59.0222852228722291圖二、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化圖二、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化 Time(day)0123456Viable cell count (log cfu/ml)6.06.57.07.58.08.59.0216792228622289圖三、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化圖三、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化 Time (day)0123456Viable cell count(log cfu/ml)5.56.06.57.07.58.08.59.0216552173121819圖四、不同酵母菌菌株於

3、滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化圖四、不同酵母菌菌株於滅菌洋蔥汁中培養(yǎng)生菌數(shù)之變化 Different strains of S. cerevisiae262 285 286 287 289 291 550 551 655 679 731 819Ethanol concentration(%, v/v)02468101214材材風(fēng)味最佳圖五、不同酵母菌菌株於補(bǔ)糖洋蔥汁圖五、不同酵母菌菌株於補(bǔ)糖洋蔥汁(SSOJ)靜置發(fā)酵時(shí)第三和第五天之產(chǎn)酒精變化靜置發(fā)酵時(shí)第三和第五天之產(chǎn)酒精變化 Time(day)0123456Ethanol concentration(%,v/v)0246810121416222

4、852155122287222862155022291圖六、六株優(yōu)勢(shì)酵母菌株於補(bǔ)糖洋蔥汁圖六、六株優(yōu)勢(shì)酵母菌株於補(bǔ)糖洋蔥汁(SSOJ)中靜置發(fā)酵時(shí)之產(chǎn)酒精變化中靜置發(fā)酵時(shí)之產(chǎn)酒精變化 14.1% Time (day)0123456Viable cell count (log cfu/ml) 6.26.46.66.87.07.27.47.67.88.0222852228622287 圖七、三株優(yōu)勢(shì)酵母菌株於補(bǔ)糖洋蔥汁圖七、三株優(yōu)勢(shì)酵母菌株於補(bǔ)糖洋蔥汁(SSOJ)中靜置發(fā)酵時(shí)之生菌數(shù)變化中靜置發(fā)酵時(shí)之生菌數(shù)變化 Time (day)0123456Viable cell count (log cfu

5、/ml)5.56.06.57.07.58.08.5222912155021551 圖八、三株優(yōu)勢(shì)酵母菌株於補(bǔ)糖洋蔥汁(SSOJ)中靜 置發(fā)酵時(shí)之生菌數(shù)變化 Time (day)0123456Ethanol concentration (%)012345202622155120262+21551圖九、兩株選定酵母菌個(gè)別或混合於滅菌洋蔥汁 靜置發(fā)酵之產(chǎn)酒精變化 Incubation time (day)0123456Viable count (Log CFU/ml)0246810202622155120262+21551圖十、兩株選定酵母菌個(gè)別或混合於滅菌洋蔥汁靜置發(fā)酵 之生菌數(shù)變化 Time (

6、day)012345Titrable acidity (g/100ml)0.00.20.40.60.81.01.21.41.6Ethanol concentration(ml/100ml)3.03.23.43.63.84.04.24.44.64.85.05.212324 1232612281123241232612281圖十一、不同醋酸菌發(fā)酵過(guò)程產(chǎn)醋量與殘存酒精的變化 Time (day)0123456Viable cell count (log cfu/ml)5.05.56.06.57.07.58.08.5123241232612281圖十二、不同醋酸菌發(fā)酵過(guò)程生菌數(shù)變化 Time (day

7、)0123456pH value345678123241232612281圖十三、不同醋酸菌發(fā)酵過(guò)程pH值變化ml /100ml123241232612281 day 5 0.640.09 2.470.02 0.870.05表三、不同醋酸菌於含5%酒精之Mannitol培 養(yǎng)基中發(fā)酵第五天之醋酸含量 Time(day)024681012Acetic acid concentration(%, v/v)0123456Ethanol concentration012345Acetic acid Ethanol4.59% 4.86% 圖十四、Acetobacter sp. CCRC 12326發(fā)酵過(guò)

8、程產(chǎn)醋量與 殘存酒精量的變化 Time (day)0246810Titrable acidity (g/100ml)0.00.51.01.52.02.53.03.54.0A a B b C c 圖十五、添加醋酸對(duì)不同酒精濃度洋蔥酒醋酸發(fā)酵之影響 Time (day)123456789pH value3.23.33.43.53.63.73.83.94.0AaBbCc圖十六、添加醋酸對(duì)不同酒精濃度洋蔥酒醋酸發(fā)酵時(shí)pH 變化之影響 表四、添加醋酸對(duì)不同酒精濃度洋蔥酒醋酸發(fā)酵之影響表四、添加醋酸對(duì)不同酒精濃度洋蔥酒醋酸發(fā)酵之影響 洋蔥酒醋酸菌酛300ml洋蔥酒+10%醋酸菌酛發(fā)酵三天發(fā)酵三天添酒 15

9、0ml添酒 225ml醋酸發(fā)酵 Time (day)0246810121416Titrable acidity (g/100ml)01234圖十八、以添酒方式行醋酸發(fā)酵之滴定酸度變化 一添二添3.48% 2.25V Time(day)051015202530Viable cell count(log cfu/ml)01234567A1A2B1B2圖十九、二階段馴化方式醋酸發(fā)酵之生菌數(shù)變化 Time (day)0246810121416202426 Acetic acid concentration(ml/100ml)01234567Ethanol concentration (ml/100ml

10、)01234567A1 A2 B1 B2 A1 EOHA2 EOHB1 EOHB2 EOH圖二十、二階段馴化方式醋酸發(fā)酵之醋酸與酒精濃度變化第一週第二週第三週 Time (day)051015202530pH value3.13.23.33.43.53.63.73.83.9A1A2B1B2圖二十一、二階段馴化方式醋酸發(fā)酵之pH變化 Time (day)0510152025Acetic acid concentration (ml/100ml) 012345 Ethanol concentration (ml/100ml)0246810Acetic acid Ethanol圖二十二、二階段馴化控

11、制組之醋酸與酒精濃度比較 Time (day)051015202530Acetic acid concentration (ml/100ml)0123456A1A2B1B2control圖二十三、二階段馴化方式醋酸發(fā)酵之實(shí)際產(chǎn)醋量比較 表七、洋蔥製品的有機(jī)酸含量比較(除醋酸外) Onion product(g/100ml)Glucuronic acidGluconic acidTartaric acidMalic acidPyro-glutamic acidTotalorganic acidROJ1.16a1.40a0.0058c0.98a0d3.55aSOJ0.82b1.11b0.13b0.72c0.08b2.86bOW0.47c0.83d0.12b0.82b0.07c2.24cOV0.43c0.91c0.16a0.80b0.10a2.4