食酢の不揮発性有機酸に関する研究 : (第3報)醋酸醗酵および貯蔵中の不揮発性有機酸の消長

概要

論文の詳細を見る
Change in the amount of non-volatile organic acids during cider vinegar fermentation, by both surface and submerged cultures, and during the storing (aging) period of mash obtained by the surface culture on an industrial scale were determined by partition chromatography on silica gel.The acetic acid production rate and decreases in succinic acid and malic acid contents in the submerged culture were much larger than those in the surface culture. Larger decreases in both acid contents were observed in the latter half of the fermentation period, especially in the last stage indicating a residual alcohol level below 0.3%. On the other hand, a decrease in lactic acid content was observed throughout the fermentation period in both cultures, particularly it was remarkable in the early fermentation.During the storage of mash titrable acidity increased in proportion as the residual alcohol decreased. Very small changes in lactic acid and succinic acid contents were observed, and the patterns of their changes were approximately similar to those in the surface culture.The relationship between the changes in the amount of non-volatile organic acids and the quality of vinegar, as well as the role of acetic acid bacteria during the mash storage were discussed.
社団法人日本生物工学会の論文
1968-04-25