發酵鳳梨醋之醋酸菌的選擇

Selection of Acetic Acid Bacteria for Fermenting Pineapple Vinegar

張瑞珠(Rei-Chu Chang) ； 戴昭瑛(Chao-Ying Tai) ； 鄧德豐(Der-Feng Dent) ； 區少梅(Andi Shau-Mei Ou)

《臺灣農業化學與食品科學》 44卷6期 (2006/12) Pp. 351-359

https://doi.org/10.6578/TJACFS.2006.041

摘要

Using pineapple wine with different pH and alcohol concentration as materials, the fermentation efficiency (FE, percentage of acetic acid produced from alcohol) of 5 acetic acid bacteria (AAB) such as Acetobacter aceti BCRC 12324, A. aceti BCRC 14156, A. aceti BCRC 11569, A. aceti 3012 and Acetobacter sp. were investigated and the volatile compounds and sensory quality of fermented pineapple vinegar were compared in order to select the suitable AAB for pineapple vinegar fermentation. With alcohol content of pineapple wine greater than 4.0% (w/v), the FE of the first three AAB were higher than that of the other two AAB. Except the FE of A. aceti BCRC 12324 at pH 4.5 was slightly lower, the FE of these five AAB at pH 3.5-4.5 were significantly higher than those at pH 2.5-3.0 (p＜0.05). Using these five AAB to ferment pineapple wine with 4.8% alcohol content (pH 4.02) at 30℃, the major volatile compounds of pineapple vinegar were found benzaldehyde, 3-methyl-1-butyl acetate, 2-phenylethyl acetate, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanoic acid, octanoic acid and n-decanoic acid. The vinegar produced by A. aceti BCRC 11569 and A. aceti BCRC 14156 were high in esters and alcohols and low in acids. Sensory analysis showed that they were with strong fruity aroma and rich mouth-feel.

關鍵字

醋酸菌 ； 鳳梨醋 ； 發酵率 ； 揮發性成分 ； 感官分析

並列摘要

Using pineapple wine with different pH and alcohol concentration as materials, the fermentation efficiency (FE, percentage of acetic acid produced from alcohol) of 5 acetic acid bacteria (AAB) such as Acetobacter aceti BCRC 12324, A. aceti BCRC 14156, A. aceti BCRC 11569, A. aceti 3012 and Acetobacter sp. were investigated and the volatile compounds and sensory quality of fermented pineapple vinegar were compared in order to select the suitable AAB for pineapple vinegar fermentation. With alcohol content of pineapple wine greater than 4.0% (w/v), the FE of the first three AAB were higher than that of the other two AAB. Except the FE of A. aceti BCRC 12324 at pH 4.5 was slightly lower, the FE of these five AAB at pH 3.5-4.5 were significantly higher than those at pH 2.5-3.0 (p＜0.05). Using these five AAB to ferment pineapple wine with 4.8% alcohol content (pH 4.02) at 30℃, the major volatile compounds of pineapple vinegar were found benzaldehyde, 3-methyl-1-butyl acetate, 2-phenylethyl acetate, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanoic acid, octanoic acid and n-decanoic acid. The vinegar produced by A. aceti BCRC 11569 and A. aceti BCRC 14156 were high in esters and alcohols and low in acids. Sensory analysis showed that they were with strong fruity aroma and rich mouth-feel.

並列關鍵字

Acetic acid bacteria ； Pineapple vinegar ； Fermentation efficiency ； Volatile compounds ； Sensory analysis