School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
J Sci Food Agric. 2010 Jun;90(8):1334-9. doi: 10.1002/jsfa.3986.
Rosy vinegar is a well-known traditional Chinese product whose flavour is affected by its lactic acid content. In this study, Lactobacillus bacteria were employed to increase the content of lactic acid during the ethanol fermentation stage.
The optimised fermentation parameters were determined as an inoculation amount of 3% (v/v), a temperature of 30 degrees C and an initial pH value of 4.0. Fermentation under these optimal conditions resulted in an alcohol degree of 6.2% (v/v), a total acidity of 49.5 g L(-1) and a lactic acid content of 4.14 g L(-1). The content of lactic acid (4.14 g L(-1)), which approached the level achieved by solid state fermentation, was 3.56-fold higher than that in vinegar fermented without lactic acid bacteria (1.16 g L(-1)).
The results indicate that mixed fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae strains greatly increases the lactic acid content and improves the flavour of rosy vinegar.
玫瑰醋是一种知名的中国传统产品，其风味受其乳酸含量的影响。在这项研究中，使用乳酸菌在乙醇发酵阶段增加乳酸含量。
确定了最佳发酵参数为接种量 3%（v/v）、温度 30 摄氏度和初始 pH 值 4.0。在这些最佳条件下发酵，得到酒精含量为 6.2%（v/v）、总酸度为 49.5 g/L 和乳酸含量为 4.14 g/L。乳酸含量（4.14 g/L）接近固态发酵的水平，比未经乳酸菌发酵的醋（1.16 g/L）高 3.56 倍。
结果表明，植物乳杆菌和酿酒酵母混合发酵大大增加了乳酸含量，改善了玫瑰醋的风味。
