Acetic fermentation: cov kab mob thiab kev siv tswv yim

2024 Tus sau: Howard Calhoun | [email protected]. Kawg hloov kho: 2024-01-15 14:11

Raws li koj paub, cov cawv txiv hmab tsis muaj zog tshuav hauv cov hlab ntsha qhib tsis tiav sai sai tig mus rau hauv vinegar. Nyob rau tib lub sij hawm, turbidity tsim nyob rau hauv xws li haus dej haus cawv, thiab ib tug ilv nyias zaj duab xis ntaub ntawv nyob rau hauv lawv nto. Souring ntawm wine tshwm sim nyob rau hauv qhov kev txiav txim ntawm cov kab mob ntawm ntau yam tshwj xeeb. Cov kab mob no muaj nyob rau hauv chav kawm aerobic, thiab muaj ntau yam ntawm lawv.

keeb kwm me ntsis

Qhov tseeb tias cawv tuaj yeem hloov mus ua kua txiv hmab txiv ntoo, tib neeg, tau kawg, paub nyob rau hauv ancient sij hawm. Txawm li cas los xij, yuav ua li cas thiab vim li cas cov txheej txheem no tshwm sim tsuas yog hauv 60s ntawm XIX caug xyoo. Hauv xyoo 1867, tus neeg sawv cev ntawm acetic fermentation tau tshawb pom los ntawm Louis Pasteur. Tus kws tshawb fawb nto moo no hu ua cov kab mob uas nws tshawb pom, uas tsim cov yeeb yaj kiab ntawm cov cawv txiv hmab, Mycoderma aceti. Txhais, txhais tau tias "vinegar nceb". Tom qab ntawd, nws tau pom tias Mycoderma aceti tsis yog ib qho kab mob, tab sis ntau hom kab mob acetic acid.

tshuaj formulas

txheej txheem ntawm fermentation ntawm ethyl cawv los ntawm acetic acid microorganisms tshwm simraws li hauv qab no:

CH3CH2OH + O2 → CH3COOH + H2O + E

Ntawd yog, acetic fermentation hauv cawv tshwm sim nrog nws dehydrogenation. Lub zog cuam tshuam thaum lub sijhawm dhau los ntawm cov tshuaj tiv thaiv no tsawg heev. Yog li ntawd, cov kab mob acetic acid yuav tsum tau oxidize cawv ntau heev. Tom qab tag nrho, lawv, zoo li lwm yam tsiaj muaj sia, xav tau lub zog. Kev hloov pauv ntawm ethyl cawv rau vinegar, vim nws qhov kev siv zog, zoo li cov txheej txheem anaerobic. Txawm li cas los xij, qhov tshuaj tiv thaiv no tseem yog aerobic.

Tom qab cov kua txiv hmab txiv ntoo, cov kab mob hauv nws txuas ntxiv lawv cov haujlwm tseem ceeb. Ntawd yog, lawv pib ua cov vinegar nws tus kheej. Hauv qhov no, cov kua qaub no hloov mus rau carbon dioxide (CO₂) thiab dej (H_{2O). Nrog anaerobic fermentation, qhov no tsuas yog tsis tuaj yeem tshwm sim. Oxidation hauv cov tshuaj tiv thaiv no ib txwm ua tsis tiav.}

Nrog kev koom tes ntawm cov kab mob Mycoderma aceti, oxidative kev cuam tshuam tuaj yeem tshwm sim nrog kev tsim ntawm acetic acid thiab nrog cov piam thaj. Nrog xws li ib feem, cov tshuaj formula rau fermentation yog raws li nram no:

C6H12O6 + 2O2 → 2CH3COOH + 2CO2↑ + E.

Nyob rau hauv rooj plaub no, ntxiv rau vinegar nws tus kheej, carbon dioxide kuj tsim. Tsis tas li ntawd, qee lub zog raug tso tawm thaum lub sijhawm cov tshuaj tiv thaiv no. Ntxiv nrog rau Mycoderma aceti, cov kab mob ntawm cov pab pawg Gluconobacter tuaj yeem ua rau cov kab mob acetic fermentation.

Dab tsi yog kab mob

Tsis yog ethyl cawv thiab qabzib nkaus xwb muaj peev xwm ntawm oxidizing acetic acid microorganisms. Cov kab mob zoo li notig:

• propyl cawv rau propyl acid;
• butyl rau roj.

Methyl cawv, nrog rau cov cawv ntau dua, tsis muaj peev xwm oxidizing cov kab mob zoo li no. Cov kab mob zoo li no feem ntau yog qwj-zoo li lub hlwb luv 2-1.5x1.0 ntev. Ib tug feature ntawm cov kab mob no yog tias lawv tsis tsim spores. Hauv cov duab thiab qhov loj me, cov hlwb no tuaj yeem sib txawv, nyob ntawm ntau yam, hnub nyoog, cov khoom noj nruab nrab, thiab lwm yam.

Qhov ntsuas kub zoo tshaj plaws rau acetic fermentation yog 15-34 ° C. Thaum qhov nruab nrab txias rau 12-15 ° C, kev loj hlob ntawm cov kab mob no qeeb. Cov kab mob lawv tus kheej nyob rau hauv cov xwm txheej zoo li no coj daim ntawv luv luv tuab rods. Thaum qhov kub nce mus txog 35-45 ° C, qee hom kab mob acetic acid tuaj yeem ua rau cov duab tsis zoo thiab ua zoo li pob tshab xov nrog o.

Yog tias muaj cov kua qaub ntau hauv nruab nrab - tartaric, malic, thiab lwm yam, cawv, nrog rau cov ntsev, cov kab mob loj heev ntawm hom no tuaj yeem tshwm sim hauv nws. Tsis tas li ntawd, nyob rau hauv cov xwm txheej zoo li no, lub plhaub ntawm cov kab mob acetic acid feem ntau pib slough tawm. Qee zaum, cov txheej txheem no ua rau hnyav heev uas zoogles tshwm hauv ib puag ncig. Nyob rau tib lub sijhawm, cov kab mob lawv tus kheej nyob rau hauv xws li mucous accumulations feem ntau yog tawg heev.

Kev ua neej nyob

Txhua tus kab mob acetic acid tsim cov yeeb yaj kiab ntawm qhov chaw oxidized substrate. Txawm li cas los xij, nyob ntawm homxws li cov kab mob, tom kawg yuav muaj cov khoom sib txawv. Qee hom kab mob ua rau dawb-grey nyias thiab ilv zaj duab xis, lwm tus - tuab, tawv.

Ib yam ntawm cov kab mob ntawm cov kab mob no yog qhov siab ntawm kev txav mus los. Tab sis cov cuab yeej no ntawm lawv feem ntau nyob ntawm ib puag ncig ib puag ncig. Thaum kub heev thiab tsis muaj cua, cov kab mob no poob lawv lub peev xwm txav mus los.

Cov kab mob uas ua rau acetic acid fermentation tuaj yeem nyob ntawm zaub, txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, dej cawv.

Daim ntawv thov

Cov txheej txheem ntawm oxidation ntawm ethyl cawv thiab piam thaj yog siv hauv kev lag luam feem ntau kom tau txais cov cawv txiv hmab txiv ntoo. Tsis tas li los ntawm cov tshuaj tiv thaiv no tuaj yeem tsim:

• apple cider vinegar;
• wine.

Kev siv acetic fermentation kuj ua tau hauv kev lag luam mis nyuj. Cov kab mob ntawm ntau yam no tuaj yeem yog ib feem ntawm cov kab lis kev cai pib siv hauv kev npaj, piv txwv li, kefir.

ntau yam nrov

Raws li twb tau hais lawm, Mycoderma aceti tsis yog ib tus kab mob, tab sis tag nrho pab pawg. Nyob rau saum npoo ntawm cawv, piv txwv li, ntau yam ntawm Acet Orleanense ua ib zaj duab xis. Cov kab mob no tshwm sim heev. Nyob rau saum npoo ntawm cov cawv, nws muaj peev xwm tsim tau ib zaj duab xis zoo nkauj thiab ruaj khov. Nws cov yam ntxwv, tsis zoo li feem ntau cov tswv cuab ntawm pawg, yog tias nws muaj peev xwm tiv taus cov cawv ntau hauv ib puag ncig - txog li 12%. Nws yog tus kab mob noYog li ntawd, feem ntau nws yog siv los tau cov kua txiv hmab txiv ntoo los ntawm cov dej qab zib tsawg.

Tseem yog ib tug tswv cuab ntawm pawg yog Acet Schuetzenbachii. Cov kab mob no yog siv los tsim cov kua txiv hmab txiv ntoo uas siv cov tshuab German sai. Nws yog cog rau ntawm beech shavings moistened nrog acidified diluted ethyl cawv.

Cov kab mob acetic acid kuj paub zoo:

1. Acet Aceti, uas yog luv luv gram-tsis zoo pas uas tsis tsim spores. Cov kab mob no tsis muaj zog, tsim cov saw hlau thiab tuaj yeem tiv taus txog li 11% cawv hauv dej. Acet aceti tsim ib zaj duab xis rau saum npoo ntawm npias. Iodine hloov cov kab mob no daj.
2. Acet Pasteurianum. Qhov ntau yam no zoo ib yam li cov duab thiab cov yam ntxwv ntawm Acet Aceti. Tab sis nyob rau saum npoo ntawm cov dej qab zib nyob rau hauv tus txheej txheem ntawm acetic acid fermentation, nws tsim ib tug folded zaj duab xis. Iodine hloov cov xim xiav no.

Sphere ntawm kev siv vinegar

Cov tshuaj no yog qhov tsis muaj qhov tsis txaus ntseeg uas muaj ntau yam kuab tshuaj uas paub. Vinegar belongs rau monobasic aliphatic acids, nws ruaj khov, pheej yig thiab pheej yig. Cov tshuaj feem ntau ntawm cov hauv paus chiv keeb organic muaj peev xwm ua kom yaj cov tshuaj no. Hauv lwm txoj kev, vinegar yog hu ua ethanoic acid. Nws tuaj yeem siv rau ntau yam kev ua haujlwm ntawm tib neeg.

Raws li lub zog, muaj peb yam tseem ceeb ntawm cov tshuaj acetic acid:

• khoom noj (ua tau vinegar) nrog lub zog ntawm 3-15%;
• technical (essence) - 70-80%;
• dej khov - 100%.

Siv zaub mov tov

Feem ntau siv cov cawv txiv hmab txiv ntoo uas pom, tau kawg, hauv kev lag luam khoom noj thiab lub neej txhua hnub. Cov cheeb tsam no feem ntau yog siv tsawg-concentration ethanoic acid 3-15%.

Hauv kev lag luam khoom noj thiab lub neej txhua hnub, vinegar tuaj yeem siv tau:

• rau cov tais diav;
• thaum ci;
• thaum npaj zaub marinades thiab pickles;
• thaum npaj marinades rau kib ntses, nqaij qaib lossis nqaij, thiab lwm yam.

Nrog vinegar, piv txwv li, koj tuaj yeem noj dumplings. Thaum ci pies thiab ncuav qab zib, lawv quench soda. Yog li ntawd, lub khob noom cookie tau ntim nrog npuas thiab tom qab ntawd nce zoo dua.

Cucumbers, txiv lws suav, eggplants yog pickled siv vinegar. Vim muaj cov khoom xyaw no, cov kev npaj no tuaj yeem khaws lawv cov khoom noj muaj txiaj ntsig thoob plaws lub caij txias. Cov tshuaj tiv thaiv acetic acid tshwj xeeb tshaj yog thaum sauerkraut yog sauerkraut.

Siv cov txheej txheem mortar

Acetic essence 70% kuj tuaj yeem siv rau hauv lub neej txhua hnub thiab kev lag luam khoom noj rau tib lub hom phiaj. Xws li cov tshuaj, yog tias tsim nyog, tsuas yog diluted rau qhov xav tau concentration nrog dej lossis siv me me. Kuj tseem siv tau cov acetic acid:

• hauv tshuaj hauv kev npaj tshuaj (piv txwv li,tshuaj aspirin);
• hauv kev lag luam pulp thiab ntawv;
• thaum npaj cov kua roj vanish, xim, acetone;
• hauv textile, tawv kev lag luam, thiab lwm yam.

Qhov twg ib puas feem pua vinegar siv

Glacial anhydrous acid muaj qhov melting ntawm tshaj 16 ° C. Ntawm qhov kub thiab txias, nws pib crystallize. Vim li ntawd nws thiaj tau nws lub npe. Zoo li ntau yam txuj ci, glacial acetic acid tuaj yeem siv tau, piv txwv li, hauv kev tsim cov tshuaj lossis cov kuab tshuaj.

Kev ua noj ua haus

Tib neeg tau kawm ua kua txiv hmab txiv ntoo ntev heev. Thawj qhov hais txog kev siv tswv yim ntawm cov khoom no hnub rov qab mus rau 3 xyoo txhiab BC. Vinegar tau siv ib zaug, piv txwv li, ua cov hmoov lead dawb lossis verdigris.

Hnub no, ob lub thev naus laus zis tseem ceeb tuaj yeem siv los tsim cov khoom no:

1. Fabkis txoj kev rau cov khoom zoo tshaj plaws. Thaum siv cov cuab yeej no, cov txiv hmab txiv ntoo tsis muaj zog yog raug rau acetic acid fermentation. Cov txheej txheem nyob rau hauv cov ntaub ntawv no yuav siv sij hawm ob peb lub lis piam. Lub sijhawm no, ntawm lwm yam, cov tshuaj tsw qab tshwj xeeb raug tsim, uas muab cov kua txiv hmab txiv ntoo zoo heev.
2. German ceev txoj kev. Nyob rau hauv rooj plaub no, siv twisted beech ntoo chips moistened nrog acidified cawv, ib tug loj heev oxidation nto yog pre-created.

French-style vinegartechnology, zoo dua. Tab sis cov khoom zoo li no kuj tsim nyog, txij li nws tau tsim los ntev heev, kim heev.

daim ntawv qhia Portuguese

Qee tus neeg kuj xav paub yuav ua li cas ua cawv txiv hmab nrog koj tus kheej tes. Qhov no tuaj yeem ua tau, piv txwv li, los ntawm cov khoom xyaw hauv qab no:

• qhuav liab caw - 0.75 l;
• grape vinegar - 50-100 ml.

Caw thawj theem yog nchuav rau hauv lub thawv loj. Tom ntej no, vinegar-sourdough yog ntxiv rau nws. Cov txheej txheem fermentation siv cov khoom xyaw no kav li 30 hnub.

How to make apple cider vinegar nyob tsev: ib daim ntawv qhia yooj yim

Los ntawm cawv koj tuaj yeem npaj cov khoom lag luam sai sai thiab tsis muaj teeb meem. Tab sis nws tseem yooj yim dua los ua cov kua cider vinegar hauv tsev. Daim ntawv qhia rau nws qhov kev npaj hauv qhov no yuav zoo li no:

• ntxuav txiv apples, txiav rau hauv loj slices thiab tawm hauv huab cua kom txog thaum tsaus ntuj;
• nyem kua txiv los ntawm daim;
• ncuav cov kua ua rau hauv lub khob ntim nrog lub caj dab nqaim;
• muab hnab looj tes kho mob roj hmab rau ntawm lub thawv nrog rau ib tus ntiv tes;
• khaws cov kua hauv qhov chaw sov sov li 6 hnub.

Tom qab cov hnab looj tes tau nce, fermenting kua cider vinegar yuav tsum tau nchuav rau hauv lub tais dav. Qhov no yuav ua kom ceev cov txheej txheem ua noj. Lub thawv nrog vinegar yuav tsum tau muab xa rov qab mus rau qhov chaw sov, tsaus thiab khaws cia rau 2 lub hlis ntawmkub +27°C.

Daim ntawv qhia ua kua cider vinegar hauv tsev yooj yim no yooj yim ua. Cov khoom tiav nyob rau theem kawg yuav tsum tau lim los ntawm gauze rau hauv lub fwj huv si thiab xa tuaj rau hauv lub tub yees lossis cellar.