食酢の不揮発性有機酸に関する研究 : (第2報)リンゴ酢製造のためのアルコール醗酵

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A study has been made of change in individual organic acid content during alcohol fermentation of four kinds of apple juice in order to determine appropriate conditions for cider vinegar production.During the fermentation of the sterilized juice, relatively large increases in succinic and malic acids were observed, whereas only a slight increase in lactic acid was observed. On the other hand, with the unsterilized juice the increase in lactic acid as well as decrease in malic acid was remarkable in the later half of the fermentation period. The degree of the change varied markedly with kind of apple juice and the conditions used for the fermentation. On the basis of these observations, it may be considered that these changes were brought about with the action of homofermentative lactic acid bacteria, as similar changes called malo-lactic acid fermentation have been well known in wine production.Apple juice contaminated (probably with heterofermentative lactic acid bacteria) in storage contained considerable amounts of lactic and acetic acids. By using this juice, alcohol fermentation was markedly depressed. In acetic acid fermentation, residual alcohol content in mash obtained from sound juice was 0.32% at 42 days after inoculation, while in mash obtained from the contaminated juice it was 1.12% even at 72 days. A large decrease in lactic acid was observed in both mashes, whereas small changes in other organic acids were observed.The lactic acid probably produced by lactic acid bacteria during alcohol fermentation decreased itself and also decreased non-volatile organic acid content during acetic acid fementation. Alcohol fermentation for cider vinegar production, therefore, should be carried out only with the yeast obtained by pure culture.
社団法人日本生物工学会の論文
1967-03-25

食酢の不揮発性有機酸に関する研究 : (第2報)リンゴ酢製造のためのアルコール醗酵

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