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首页> 外文期刊>Food and Nutrition Sciences >Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process
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Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process

机译：在醋酸化过程中使用玉米芯作为天然醋发酵的原料的理化变化的可行性

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摘要

Vinegar made from corncob, an agricultural waste product of corn, is of interest in terms of its potential as a new functional condiment with physiological characteristics derived from polyphenols. The advent of food out of waste using lignocellulosic substrates is a modern biotechnological approach to enhance sustainability. The fermentation parameters for production of fermented vinegar from corncobs were optimized. The ethanolic fermentation was completed by Saccharomyces cerevisiae in 52 hours at 36℃ producing 3.16% (v/v) ethanol. The acetic acid fermentation was carried out by Acetobacter aceti in 48 hours at 34℃for producing vinegar having 3.91% (w/v) acetic acid. Total phenolic compound of corncob wine and vinegar was reported as 49 mg/100ml and 43 mg/100ml respectively. Total flavonoid content was determined to be about 12 mg/100ml of corncob wine and 9 mg/100ml of corncob vinegar. Corncob wine and vinegar showed highest antioxidant activity with 39% and 37.94% respectively. The structural change during the two step fermentation was also confirmed by scanning electron microscope (SEM). The Hunter color value of the corn cob vinegar was also evaluated. With the current trend of shifting to natural products, corncob vinegar with better health benefits and economic significance, certainly scores high above its synthetic counterpart.
机译：由玉米芯（一种玉米的农业废品）制得的醋，由于其具有从多酚衍生的具有生理特性的新型功能调味品的潜力而备受关注。使用木质纤维素底物将食物从废物中淘汰是现代生物技术方法，可提高可持续性。优化了从玉米芯生产发酵醋的发酵参数。在36℃下，酿酒酵母在52小时内完成了乙醇发酵，产生了3.16％（v / v）的乙醇。乙酸醋杆菌在34℃下通过醋杆菌进行48小时的发酵，以生产具有3.91％（w / v）乙酸的醋。据报道，玉米芯酒和醋的总酚类化合物分别为49 mg / 100ml和43 mg / 100ml。总黄酮含量经测定为约12 mg / 100ml玉米芯酒和9 mg / 100ml玉米芯醋。玉米芯酒和醋的抗氧化活性最高，分别为39％和37.94％。还通过扫描电子显微镜（SEM）确认了两步发酵过程中的结构变化。还评估了玉米芯醋的亨特色值。随着当前转向天然产品的趋势，具有更好的健康益处和经济意义的玉米芯醋肯定在其合成同行中得分较高。

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