食醋液态发酵条件优化的研究

Study on the optimization of vinegar liquid fermentation

为了提高食醋生产效率,对食醋液态发酵过程中的营养条件即碳源、氮源、无机盐及生长因子分别进行了研究,并对其进行了优化,选择碳源为2%葡萄糖,氮源为0.5%酵母膏+0.5%蛋白胨,无机盐为0.05%KH2PO4+0.05%FeSO4。同时,应用正交试验和极差分析法评估了食醋液态发酵过程中主要环境条件,确定了最佳培养条件为发酵温度32℃、初始酒精度4 mL/dL、初始pH值为6.0和接种量10%。在优化条件下,发酵时间缩短,产酸速度提高。

In order to improve vinegar productivity, some nutritional conditions including carbon sources, nitrogen sources, inorganic salts and growth factors in vinegar liquid fermentation are studied and optimized as followings ：2% Glucose is carbon sources,0.5% yeast extract and 0.5% peptone are nitrogen sources,0.05% KH2 PO4 and 0.05% FeSO4 arc inorganic salts. Orthogonal test and range analysis are used to evaluate the environmental factors in vinegar liquid fermentation,and the optimal conditions are set as followings：temperature 32℃, initial alcohol degree 4 mL/ dL,initial pH degree 6.0 and inoculums concentration 10%. Under optimum conditions, fermenting period is shortened and acid production speed is improved.