摘要
为提高山西老陈醋的出率,通过介绍老陈醋生产原理和醋酸菌的特性,对山西老陈醋生产用的醋酸菌进行耐热性研究。通过对菌种进行乙醇氧化筛选和产酸量测定后,筛选出优势菌株,将其在不同温度下培养测得产酸量,从而筛选出5株产酸量高的菌株。其中产酸快的产酸速度>0.04g/dL·h^(-),酒精转化率≥85%,6d产酸>6g/dL;耐高温的菌株在35℃时产酸量达4.964g/dL.
In order to improve the productivity of Shanxi super - mature vinegar, this article introduces its producing principles and the properties of acetobacter acetic are studied in detail. After the screening of ethanol oxidation and the determination of acid - production, superior strains are screened. Then they are cultivated at different temperature. According to the production of acetic acid, five strains with higher capability of producing acetic acid are menstruated. The high speed of acid - production 〉0.04 g/dL . h^-1 ,spirit transferring ratio ≥85%, the acid production of 6d 〉 6 g/dL. Under the temperature of 35℃ , the acid production of temperature - resistant strain can reach 4. 964 g/dL.
出处
《江苏调味副食品》
2006年第4期8-10,20,共4页
Jiangsu Condiment and Subsidiary Food
关键词
山西老陈醋
醋酸菌
耐热性
产酸量
Shanxi super- mature vinegar
acetobacter acetic
thermo stability
acid production
