应用酶技术消除液态食醋淋浇发酵生产中菌膜的研究

Application of enzyme technology to eliminate pellicle during the fermentation process by vinegar leaching

影响液态食醋淋浇发酵生产的主要原因之一是木醋杆菌所产生的菌膜。基于此本实验的目的利用纤维素酶消除菌膜,使淋浇发酵顺利进行。实验表明,向液态淋浇发酵罐内添加0.04%的纤维素酶,可以将罐内菌膜消除,使醋酸发酵趋于正常,发酵周期与不加酶相比缩短4 d,总酸和可溶性无盐固形物的量也有所增加。

One of reasons that effect the fermentation process by vinegar leaching is Biosynthesis of Bacteria Cellulose by Acetobacter xylinum. The aim of experiment was eliminate pellicle using cellulose （that fermentation can be processed） to cause the fermentation processed well. By adding 0.04% （mass specific volume） cellulase into the liquid--leaching fermentor, the pellicle can be eliminated which can not only helps the growth of acetic--acid bacteria return to normal, shorten the fermentation period about four days. Meanwhile, the total amount of acid and soluble salt less solid can be increased.