细菌纤维素膜对木醋杆菌发酵生产广式米醋的影响

以分离自广式米醋生产车间的木醋杆菌RF4(Gluconacetobacter xylinus)为菌种进行表面发酵。研究了发酵过程中细菌纤维素膜对总酸度的影响,纤维素膜内与发酵液中乙醇脱氢酶活性差异,讨论了3种不同接种培养方式对总酸度、黏度及浑浊度的影响。结果表明,纤维素膜完整性对发酵总酸度有重要影响,纤维素膜内乙醇脱氢酶活性是发酵液中的8倍,达2.26×10-2U/g。含木醋杆菌纤维素膜接种并中途取出的接种培养方式总酸度最高,发酵12天后可达4.86 g/100 mL,且黏度及浑浊度都较低。

Effect of Bacterial Cellulose Pellicle on Gluconacetobacter xylinus Fermentation Producing Guangdong Rice Vinegar

Isolated from a Guangdong rice vinegar factory,the RF4 Gluconacetobacter xylinus is used to produce rice vinegar by surface fermentation.The effect of intact bacterial cellulose pellicle on total acidity in fermentation,the comparison of ADH enzyme activity in the pellicle and liquor,and the influence of inoculation methods on acidity,viscosity and turbidity are researched.The results show that the morphology of bacterial cellulose pellicle is very important to total acidity produced,and the ADH enzyme activity in the bacterial cellulose pellicle is 2.26×10~-2U/g,8 times of that in the liquor.The highest acidity achieved when bacterial cellulose pellicle was inoculated with Gluconacetobacter xylinus,and was taken out during the fermentation,resulting in a high yielding of 4.86g/100mL after 12 days accompanying by low viscosity and turbidity.