(45(4):393-400)Studies on Tart Carambola Fermentation with Inoculating Method

由傳統楊桃汁醃漬法中分離之菌種以酵母菌為主，初步鑑定出Candida pelliculosa，C. inconspicua，C. ciferrii，Saccharomy ces cerevisiae等，在傳統醃漬過程中，會有少量醋酸產生，其可滴定酸度、草酸、抗壞血酸及胺基態氮等的含量經醃漬後會有較明顯的減少，以接菌式發酵製造之楊桃汁，因發酵時間短，未有醋酸被測得，而其他有機酸、pH值、酸度、粗蛋白質及胺基態氮等的含量變化並不明顯。糖類在醃漬發在醃漬發酵初期即被大量消耗，到中，後期已無法測得。傳統醃漬楊桃汁的嚐好性品評得分1.0─4.0分不等，接菌式發酵楊桃汁的嚐好性品評得分3.0分。Yeasts were the major microbes in carambola traditional pickled method. They are Candida pelliculosa, C. inconspicua, C. ciferrii and Saccharomyces erevisiae. During the traditional pickled process, a small mounts of acetic acid was appeared. Titratable acidity, oxalic acid, ascorbic acid and amimo nitrogen contents decreased significantly after pickled by traditional method. However, fermentation by inoculating method acetic acid could not be detect and titratable acidity, oxalic acid and amimo nitrogen contents didn′t change too much also. Most of sugars were rapidly metabolized by the micrboes during the early stage of fermentation, therefore, it is unabled to detect at middle and final stages. The sensory evaluation scores of traditional and inoculating methods were from 1.0 to 4.0, and 3.0, respectively