文献类型： 外文期刊

作者： Chen, Gan-Lin ¹ ; Zheng, Feng-Jin ² ; Sun, Jian ² ; Li, Zhi-Chun ² ; Lin, Bo ¹ ; Li, Yang-Rui ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Sugarcane Res Ctr, Guangxi Acad Agr Sci GXAAS, Nanning 530007, Guangxi, Peoples R China

2.Guangxi Acad Agr Sci GXAAS, Agrofood Sci & Technol Res Inst, Nanning 530007, Guangxi, Peoples R China

关键词： Sugarcane juice;Submerged fermentation;Original vinegar;Yeast

期刊名称：SUGAR TECH （ 影响因子：1.591； 五年影响因子：1.688 ）

ISSN： 0972-1525

年卷期： 2015 年 17 卷 1 期

页码：

收录情况： SCI

摘要： A high quality sugarcane original vinegar drink was produced from fresh sugarcane juice using the wine yeast and LB acetate bacteria by submerged alcoholic fermentation followed by acetic fermentation at room temperature. The quality parameters of vinegar was investigated during the process of submerged fermentation. It was observed that the alcoholic fermentation period of 9 to 20 days and an acetic fermentation period of 15 to 21 days each in succession, produced the sugarcane quality vinegar with 3.04 % (w/v) total acid and 4A degrees alcoholicity. Besides the vinegar consisted of many saccharides (fructose, glucose, sucrose) and organic acids (oxalic acid, tartaric acid, citric acid, acetic acid). The prominent ingredient of acetic acid ranged from 8.16 to 13.65 mg/g. Vinegar produced by this process yielded a yellow-brown colour with full wine aromas and cane flavour, mild and mellow, low-alcohol and strong odour of vinegar. The present study provides a new approach to process sugarcane byproducts, which contributes to the value-added production and processing of sugarcane.