醋酸菌发酵条件优化的研究

目的]优化苹果醋发酵的工艺条件。方法]以新鲜苹果汁为原料,采用液态发酵法,通过单因素试验和正交试验研究了温度、接种量、转速、发酵周期、碳源、氮源、pH、初始酒精浓度对K-8醋酸菌发酵产酸量的影响。结果]试验确定了K-8醋酸菌发酵的最佳工艺条件,即:蔗糖1.0%,酵母膏1.6%、起始pH为4.5,初始酒精浓度为4%、接种量为6%,于30℃、175 r/min的恒温摇床上振荡培养4d。经优化后,K-8醋酸菌发酵的产量可达到50.251 g/L。结论]研究可为苹果醋的工业化生产提供参考依据。

Study on Optimization of Fermentation of Acetobacter

Objective] To optimize the technique conditions of fermentation of apple vinegar.Method] The basis and reference for the industrialization of apple vinegar were provided through the research on the technical condition of its fermentation.The fresh apple juice was used as raw material to study the effect of fermentation temperature,inoculation amount,rotary velocity,fermentation period,carbon source,nitrogen source,initial medium pH,the amount of ethanol on acetic acid fermentation by the single factor test and orthogonal test.Result] We identified the optimum fermentation condition of K-8 Acetic acid bacteria that was as fallows：1％ sucrose as carbon source,1.6％ yeast extract as nitrogen source,the initial pH of the acid medium at 4.5,alcohol degree 4％,6％ of inoculation under the condition of temperature at 30 C and the speed train at 175 r/min.In that fermentation condition,after 4 days of fermentation,the acid yield of K-8 Acetic acid bacteria could reach 50.25 1 g/L.Conclusion] The study can provide reference basis for industrialization production of apple vinegar.