玉米浆调节乳酸发酵基质氧化还原电位参数的研究

Oxidoreduction Potential in Lactic Acid Fermentation Matrix as Regulated by Adding Corn Syrup

乳酸厌氧发酵过程中缺乏有效的监控参数,难以了解菌体在发酵过程中生理状态的变化情况。氧化还原电位(oxidoreduction potential,ORP)对乳酸发酵有直接的影响,能灵敏地反映发酵体系状态的变化。以ORP的变化规律为依据,考察玉米浆的添加量和添加时间对乳酸发酵的影响。结果表明,最佳玉米浆添加量为体积分数0.5%,最适添加时间为30h,即ORP开始回升时。玉米浆的添加有效调节了发酵后期的碳氮比,并维持了有利于乳酸合成的还原性环境,乳酸产量提高了20%。结果显示,ORP可以作为乳酸代谢的调控参数,而玉米浆可以调节发酵醪的ORP。

Due to the lack of effective monitoring parameters for anaerobic lactic acid fermentation process,it is difficult to observe the change in physiological status of lactic acid bacteria during the fermentation process.Oxidoreduction potential（ORP） can reflect the status change of anaerobic lactic acid fermentation system.In this study,the optimal addition concentration and time of corn syrup were explored through the evaluation of ORP change.Results indicated that the optimal addition concentration and time of corn syrup were 0.5% and 30 h,respectively.The addition of corn syrup could effectively regulate carbon-nitrogen ratio during the late stage of fermentation and maintain a beneficial reducing environment for lactic acid synthesis,which resulted in a 20% enhancement of lactic acid production.Therefore,ORP can be a monitoring parameter of lactic acid fermentation process,and corn syrup can modulate the ORP during fermentation process.