响应面法优化桑椹果醋的发酵工艺

果醋加工中最关键的环节是通过发酵酒精产生醋酸。现有资料表明醋酸菌菌种、发酵环境和初始酒精体积分数影响着醋酸产量。本研究以桑椹果酒作为发酵原料,从江苏恒顺醋厂醋醅中分离出的巴氏醋杆菌W6作为发酵菌种,采用响应面法优化桑椹果醋的发酵参数。实验结果表明,桑椹果醋的最优发酵条件为发酵温度32.5 ℃,初始乙醇体积分数7.5%,接种量10%（V/V）,转速160 r/min。在此优化条件下,桑椹果醋酸度可达到5.85 g/100 mL。实验证实W6菌株具有很强的产醋酸能力。     

响应面法优化荔枝醋酸发酵的工艺条件

为研究荔枝醋酸发酵的最佳工艺条件,通过响应面分析优化方法,考察了醋酸菌接种量、温度、初始酒精度等三个因素对荔枝醋酸发酵液总酸含量的影响。结果显示,醋酸菌接种量对荔枝醋酸发酵的总酸含量影响极显著（P＜0.01）,发酵温度和初始酒度对荔枝总酸含量有显著影响（P＜0.05）。研究表明,荔枝醋酸发酵的最优工艺参数为发酵温度32 ℃,初始酒精度5.5%vol,醋酸菌接种量0.42 g/L。在此优化条件下,总酸产量为4.91 g/100 mL。     

苹果醋饮料生产工艺的研究

以新鲜苹果汁为原料,通过正交试验研究了发酵温度、接种量、起始糖度、时间对酒精发酵的影响以及初始酒精度、接种量、装液量对醋酸发酵的影响。结果表明:酒精发酵的最佳条件为:发酵温度27℃、糖度20%、接种量8%。醋酸发酵过程中,以酒精转酸率和酒精转化率为考查指标时的最佳发酵条件为:初始酒精度15%(体积分数)、接种量20%、装液量65 mL/100 mL三角瓶、发酵温度30℃。     

响应面法优化桑椹果醋的发酵工艺（英文）

果醋加工中最关键的环节是通过发酵酒精产生醋酸。现有资料表明醋酸菌菌种、发酵环境和初始酒精体积分数影响着醋酸产量。本研究以桑椹果酒作为发酵原料,从江苏恒顺醋厂醋醅中分离出的巴氏醋杆菌W6作为发酵菌种,采用响应面法优化桑椹果醋的发酵参数。实验结果表明,桑椹果醋的最优发酵条件为发酵温度32.5℃,初始乙醇体积分数7.5%,接种量10%(V/V),转速160 r/min。在此优化条件下,桑椹果醋酸度可达到5.85 g/100 m L。实验证实W6菌株具有很强的产醋酸能力。     

杏果醋液态深层发酵工艺优化

采用酒精发酵和液态深层醋酸发酵两步法,研究了杏果醋的发酵工艺。通过L9(34)正交试验优化得到最佳酒精发酵工艺条件为:初始糖度16°Bx、酵母接种量3%、酒精发酵温度30℃,发酵液的酒精度达8.6%。采用4因素二次通用旋转组合试验设计,通过响应面法对醋酸发酵条件进行了研究。结果表明,起始酒精度、醋酸菌接种量、摇床转速及发酵温度4个因素对杏果醋总酸含量有极显著影响(P<0.01)。在初始酒精度为6.7%、醋酸菌接种量为13%、发酵温度为34℃、摇床转速为153 r/min的最佳工艺条件下,杏果醋酸发酵液的总酸(以醋酸计)为7.11 g/100 mL,挥发酸(以醋酸计)为6.23 g/100 mL。     

响应面法优化葡萄醋发酵条件的研究

为探究赤霞珠葡萄醋醋酸发酵规律,以新疆特色赤霞珠葡萄为原材料,采用响应面法对赤霞珠葡萄红醋醋酸发酵的发酵条件(接种量、发酵温度、发酵时间)进行优化。优化得到最佳发酵条件为醋酸菌接种量6%,发酵温度为28℃,发酵时间为6d,发酵得到赤霞珠葡萄醋总酸可达到5.79g/100mL。     

醋酸菌麸曲制备工艺的优化

以巴氏醋杆菌C9-4(Acetobacter pasteurianum strain C9-4)为麸曲发酵菌株,应用响应面法优化了醋酸菌麸曲的制备工艺条件。结果表明,其最佳制备条件为:乙酸添加量1.03 mL/100 g、乙醇添加量2.09 mL/100 g、接种量4.09mL/100g,该条件下醋酸菌菌落总数达到1.38×10~8 CFU/g。应用该条件,在食醋企业对醋酸菌麸曲进行逐级扩大培养,扩培过程中麸曲醋酸菌总数均能达到10~8 CFU/g以上。     

紫薯黄冠梨复合果醋醋酸发酵工艺研究

选用紫薯、黄冠梨作为发酵原料,利用酵母菌和醋酸菌先后进行酒精和醋酸发酵制备复合果醋。以产酸量作为评价指标,针对醋酸发酵时间、发酵温度、乙醇添加量、初始p H等参数设置单因素试验,采用正交优化,确定醋酸发酵阶段最佳工艺条件。结果表明,各因素对紫薯梨复合果醋产酸量影响程度为:装液量接种量乙醇加入量发酵温度。得到的最佳条件为:醋酸菌接种量12%,装液量50 m L,乙醇加入量3%,发酵温度30℃。根据上述最优发酵条件,产酸量可达42.03 g/L。     

桑葚果醋发酵条件的优化

以新鲜桑葚为原料,采用单因素试验和正交试验,研究了以酵母菌、醋酸菌作为发酵菌种进行液体深层发酵从而获得桑葚果醋的最佳工艺条件。试验结果表明,桑葚果汁酒精发酵工艺参数为温度30 ℃、糖度16%、酵母菌接种量15%,在此条件下酒精度为6.3%vol;醋酸发酵最佳条件为温度32 ℃、酒精度8%vol、醋酸菌接种量20%,在此条件下产酸量达为5.13 g/100 mL。     

生料醋醅中巴氏醋杆菌的发酵条件优化及有机酸分析

以生料醋醅中筛选出的巴氏醋杆菌L3为发酵菌株,在初始乙酸量、初始乙醇量、醋酸菌接种量3个因素的单因素试验基础上,采用响应面法优化巴氏醋杆菌的发酵条件,并检测发酵液中的有机酸含量.结果表明:最佳发酵条件为初始乙酸量2％,初始乙醇量4.5％,醋酸菌接种量4％,此条件下总酸可达48.65 g/L.利用高效液相色谱法检测发酵液...     

Utilization of Whey and Grape Must for Citric Acid Production by Two Yarrowia lipolytica Strains

In this study, utilization of whey and grape must were investigated for citric acid production using Yarrowia lipolytica NBRC 1658 and a domestic strain Y. lipolytica 57. In addition to its use as a sole nutrient source, whey was also fortified with glucose or fructose as well as other nutrients. The best results for citric acid production were obtained in the medium containing whey supplemented with fructose. Maximum citric acid concentrations in this medium were 49.23 and 32.65 g/L for the domestic and NBRC 1658 strains, respectively. In grape must, maximum citric acid concentrations obtained using domestic and NBRC 1658 strains were 32.09 and 10.39 g/L, respectively. Both of the natural nutrient sources were found to be promising for utilization in citric acid production process. A domestic Turkish yeast strain was confirmed to be superior for citric acid production for the first time. This can be targeted for enhancing citric acid production efficiencies from locally available substrates such as whey or grape must.     

果酒败坏的成因及其防治研究

酿制果酒染菌，常常是超量生酸，导致败坏，主要由克勒氏酵母和醋酸菌分解产生的。这两种菌属好气性菌，只有在供氧情况下产酸，而且生酸高达17．25g／L之多，供氧多，生酸就多，供氧与生酸呈正相关。停止供氧则停止生酸。后发酵不留空隙嫌气发酵，乃是防治超量生酸的有效途径，也是极好利用的有利条件。     

Enhancing citric acid production of Yarrowia lipolytica by mutagenesis and using natural media containing carrot juice and celery byproducts

In order to enhance citric acid production by Yarrowia lipolytica 57, mutation and selection treatments were performed by using UV-irradiation and/or ethyl methane sulfonate (EMS) as a chemical mutagen. Totally 18 mutant strains were demonstrated by testing of 1,234 colonies and then used in citric acid production studies. Chemical mutagenesis was found as more effective in enhancing citric acid production than UV-induced mutagenesis. Maximum citric acid concentration (50.1 g/L) and yield obtained by the chemical mutant Y. lipolytica K-168 exceeded that of the initial strain by 57%. Growth and citric acid production of this strain was further examined in natural fermentation media containing carrot juice or celery byproducts. Maximum citric acid concentration reached to 62.6 g/L in diluted carrot juice medium supplemented with glucose. It was determined that enriched carrot juice may serve as a good nutrient source and could be used for citric acid production by K-168 strain.     

Novel high butanol production from lactic acid and pentose by Clostridium saccharoperbutylacetonicum

We previously reported a butanol production process with pH-stat continuous feeding of dl-lactic acid and glucose as the co-substrate (Oshiro et al., Appl. Microbiol. Biotechnol., 87, 1177-1185, 2010). To accomplish butanol production from completely inedible substrates, in this study, we investigated acetone-butanol-ethanol (ABE) fermentation of Clostridium saccharoperbutylacetonicum N1-4 with lactic acid by using pentose as the co-substrate. Examination for optimum co-substrate indicated that arabinose was superior to glucose and xylose for ABE fermentation. Actually batch culture with lactic acid and arabinose without pH control exhibited higher butanol production (7.11?g/l) and lactic acid consumption (2.02?g) than those (6.62?g/l and 1.45?g, respectively) with glucose. Fed-batch culture without pH control increased these values to 12.08?g/l and 15.60?g/l butanol production, and to 3.83?g and 5.91?g lactic acid consumption by feeding the substrate once and twice, respectively. Finally, the result of gas chromatography-mass spectroscopy analysis using [1,2,3-(13)C(3)]-lactic acid indicated that lactic acid was converted to butanol with the efficiency of 51.9%. Thus, we established a novel high butanol production from lactic acid using arabinose as the co-substrate in simple fed-batch culture.     

乳酸及其代谢工程生产

乳酸是一种具有重要工业价值的有机酸。在体内,乳酸不仅是一种能源物质,而且可能作为一种信号分子,对维持机体代谢网络的平衡起到了重要作用。本文分析了目前乳酸生产存在的主要问题,介绍了近年来应用代谢工程改进乳酸生产的一些实践,并展望了代谢工程用于乳酸生产的潜能及发展趋势。     

Optimization of Citric Acid Production from a New Strain and Mutant of Aspergillus niger Using Solid State Fermentation

A new strain of Aspergillus niger isolated from soil and its mutant were used for citric acid production from carob under solid-state fermentation conditions. The parental strain produced 30 g/kg citric acid, while the mutant G4, selected after four rounds of gamma ray irradiation, produced 60 g/kg. Maximum citric acid production was obtained after 7 days of incubation, as the acid production was 34 and 64 g/kg for parental and mutant strains, respectively. The addition of 2% methanol increased citric acid production from the parental strain to 42 and the mutant G4 to 65 g/kg. Trace elements, namely Cu, Fe, and Zn, promoted the production of citric acid as the acid production from the parental strain increased to 46 g/kg and for mutant G4 increased to 73 g/kg after their addition. The optimum spore inoculum concentration for acid production was 10⁷ ml^-1, and the optimum pH was 5 for both parental and mutant strains.     

以纯生物素代玉米浆、糖蜜的研究

为了在谷氨酸发酵生产中更好地控制生物素用量及节约生产成本 ,.并改善劳动强度 ,用纯生物素代玉米浆、糖蜜经过的反复试验和摸索 ,终于得到了纯生物素适用于发酵生产的最佳配方用量 ,并在发酵生产中获得成功 ,使纯生物素在谷氨酸发酵工艺中起到稳定生产 ,提高经济效益的作用     

Optimization of Citric Acid Production from a New Strain and Mutant of Aspergillus niger Using Solid State Fermentation

A new strain of Aspergillus niger isolated from soil and its mutant were used for citric acid production from carob under solid-state fermentation conditions. The parental strain produced 30 g/kg citric acid, while the mutant G4, selected after four rounds of gamma ray irradiation, produced 60 g/kg. Maximum citric acid production was obtained after 7 days of incubation, as the acid production was 34 and 64 g/kg for parental and mutant strains, respectively. The addition of 2% methanol increased citric acid production from the parental strain to 42 and the mutant G4 to 65 g/kg. Trace elements, namely Cu, Fe, and Zn, promoted the production of citric acid as the acid production from the parental strain increased to 46 g/kg and for mutant G4 increased to 73 g/kg after their addition. The optimum spore inoculum concentration for acid production was 10⁷ ml^?1, and the optimum pH was 5 for both parental and mutant strains.     

鲊辣椒纯种发酵的菌株优选

通过对市售鲊辣椒样品中微生物的分离、鉴定,确定鲊辣椒发酵过程中的主发酵菌;再购买常用的几种发酵菌,通过其在最适条件下的产酸性和还原糖利用率等对菌株进行初筛;在初筛的基础上,再在实际生产中用产酸性、氨基酸态氮的生成和发酵成品的感官评分实验对其进行复筛。结果表明：鲊辣椒自然发酵过程中的主发酵菌是乳酸菌,纯种发酵的合适菌种是植物乳杆菌。纯种发酵弥补了传统自然发酵稳定性差,生产周期长等不足,可为实现鲊辣椒产品的工业化生产提供参考。     

己酸菌的分离纯化及生长规律的研究

浓香型大曲酒的窖池中栖息着己酸菌、乳酸菌、丁酸菌、甲烷菌、硫酸盐还原菌、硝酸盐还原菌等大量的微生物,这种独特的微生物环境对形成窖香浓郁、绵甜悠长的浓香型典型风格起着举足轻重的作用。其中,己酸菌是浓香型白酒生产中非常重要的产酸微生物,由它代谢产生的己酸与大曲发酵产生的酒精生成己酸乙酯．是浓香型大曲酒的主体香成分。本试验通过对老窖泥富集培养、多次分离纯化等一系列菌种培养工作,并经过产己酸鉴定,筛选出一株高产酸己酸菌,然后,着重研究该己酸菌的生长规律,为科研和生产提供理论指导,促进了己酸菌的科学应用。