糟粕醋优势发酵菌种筛选及其对产品品质的影响

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中图分类号：TS264.2 文献标志码：A 文章编号：1674-0270（2025）35-0168-03

Abstract： Distillrs' grains vinegar，a distinctive fermented condiment from Hainan，enjoys widespread popularity. However，traditionalnatural fermentationof distillers'grainsvinegarsuffers from significant qualityfluctuationsand potential safety concerns.This study isolated an excelent strain of Lactobacilus plantarum Z-O5 from the fermentation mash and conducted comparative experiments on enhanced fermentation.Results indicate that enhanced fermentation shortens the production cycle compared to natural fermentation.Totalacid content increases from 2.15g/100 mL to 3.68g/100mL （a 71.16% increase）， while amino acid nitrogen rises to 0.098g/100mL （an 88.46% increase）， significantly enhancing umami flavor.Sensory evaluation scores 91.5 points，whichis higher thanthecontrol group's71 points，with no off-flavors detected.No coliform bacteria are detected in the experimental group.

Key Words： distilers' grains vinegar; strainscreeing; Lactobacillus plantarum; enhanced fermentation;qualityanalysis

糟粕醋是海南传统发酵酸性调味品，目前生产仍沿用传统自然发酵工艺，依靠环境中的野生微生物群落。（剩余3260字）