共固定化多菌种双轮发酵生产保健红醋的研究(Ⅰ)——共固定化多菌种酒精发酵条件的研究

Study on Production of Health Red Vinegar by Double Round Fermentation with Co-immobilized Multi-microoganism (Ⅰ) ——the Condition of Alcoholic Fermentation with Co-immobilized Multi-microoganisms

对采用固定化多菌种进行酒精和醋酸的双轮发酵生产保健红醋的工艺进行了研究 .第一轮发酵以德氏根霉、酿酒酵母与产香酵母共固定化细胞对大米原料进行糖化和酒精发酵 .试验结果表明 :根霉、酿酒酵母与产香酵母共固定化细胞的最佳菌种量配比为 4∶3∶2 ;固定化细胞粒子接入量为 10 % ;第一轮糖化及酒精发酵的最适温度为 30～ 33℃ ,发酵时间为 70h左右 .

WT5BZ]The cells of Rh. delemer , Accharomyces cerevisiae and Sacchromyces fragrans are co_immobilized with sodium alginate and fermented for alcoholic fermentation. The results show that the ratio of inoculative quantity of Rh. delemer , S. cerevisiae and S. fragrans is 4∶3∶2 and the optimal conditions of fermentation are: 30～33 ℃, inoculating quantity of co_immobilized cell particles 10% and fermenting time 70 h.