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| 酵母菌醋酸菌混菌发酵高产醋酸工艺研究 | |
| 引用本文： | 覃莉,王志,陈雄,雷锦成.酵母菌醋酸菌混菌发酵高产醋酸工艺研究[J].中国酿造,2012,31(1):144-147. |
| 作者姓名： | 覃莉 王志 陈雄 雷锦成 |
| 作者单位： | 1. 湖北工业大学生物工程学院,湖北武汉,430068 2. 湖北工业大学生物工程学院,湖北武汉430068;发酵工程教育部重点实验室,湖北武汉430068 3. 安琪酵母股份有限公司,湖北宜昌,443003 |
| 摘 要： | 以葡萄糖为底物,利用酵母菌和醋酸菌混合发酵生产醋酸,通过单因素试验筛选了最佳醋酸生产工艺条件。试验结果表明:pH值为5.5,醋酸菌种龄48h,接种间隔0h,醋酸菌接种量6%,酵母菌接种量0.15%,装液量50mL/250mL,发酵温度30℃,初始还原糖含量18%为最优工艺条件,在此工艺条件下醋酸的产量可达到10.09g/100mL,糖转化率达到90%。 |
| 关 键 词： | 酵母菌 醋酸菌 工艺优化 混合发酵 |
High-yield production of acetic acid by mixed fermentation with yeast and acetic acid bacteria |
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| QIN Li , WANG Zhi , CHEN Xiong , LEI Jincheng.High-yield production of acetic acid by mixed fermentation with yeast and acetic acid bacteria[J].China Brewing,2012,31(1):144-147. | |
| Authors: | QIN Li WANG Zhi CHEN Xiong LEI Jincheng |
| Affiliation: | 1.College of Bioengineering,Hubei University of Technology,Wuhan 430068,China;2.Key Laboratory of Fermentation Engineering(Ministry of Education),Wuhan 430068,China;3.Angel Yeast Co.,Ltd.,Yichang 443003,China) |
| Abstract: | The mixed fermentation conditions of yeast and acetic acid bacteria were optimized by single factor tests for high yield of acetic acid using glucose as the substrate.The optimum conditions were as followed： pH value 5.5,seed age of acetic acid bacteria 48h,inoculation interval 0h,acetic acid inoculum 6%,yeast inoculum 0.15%,medium volume 50ml/250ml,fermentation temperature 30℃ and initial reducing sugar content 18%.Under these conditions,acetic acid production reached 10.09g/100ml and the glucose conversion rate reached 90%. |
| Keywords: | yeast acetic acid bacteria process optimization mixed fermentation |
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