FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 172-176.doi: 10.7506/spkx1002-6630-201305036

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Effect of Bacterial Contamination on Solid-State Fermentation Vinegar Turbidity

WANG Jun1,LU Hong-mei2,*,CUI Yun1   

  1. 1. Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guiyang 550003, China; 2. School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550003, China
  • Received:2011-11-07 Revised:2013-01-16 Online:2013-03-15 Published:2013-04-16
  • Contact: LU Hong-mei E-mail:hongmeilu0826@126.com

Abstract: Two bacteria were isolated from solid-state fermented vinegar from a condiment factory in Guiyang, and identified as Bacillus and Gluconobacter, respectively. It is necessary for figuring out the effect of both bacteria on vinegar turbidity. Bacteria-free sample was used as the control. Bacteria at different amounts were added into sterile samples to imitate the contamination of Bacillus and Gluconobacter. The mixed bacteria at the dose of 10—102 CFU/mL caused a turbidity period of 10 days, which was earlier than the control group. The aroma of the contaminated sample faded away graudally and the dry weight of sediment exhibited an increase by 22.73%. The turbidity of vinegar inoculated with Bacillus and Gluconobacter at the dose of 5 × 103—104 CFU/mL was observed after the inoculation for one week and three weeks, and dry weights of sediment were 0.617 g/100 mL (2.5 fold enhancement) and 0.303 g/100 mL (1.3 fold enhancement), respectively. Bacillus group had larger amount of precipitate than Gluconobacter group. Both bacteria can damage the flavor of vinegar.

Key words: solid-state fermentation, vinegar turbidity, Bacillus, Gluconobacter

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