循环喷淋发酵制备醋酸工艺的优化

Optimization of Preparation Technology of Acetic Acid by Circulating Spraying Fermentation

采用醋酸菌(Acetobacter sp.)发酵生产醋酸,考察了静置发酵、摇床发酵和循环喷淋发酵3种发酵方式对发酵速度和醋酸产量的影响,设计单因素试验和正交试验优化循环喷淋发酵的工艺条件。结果表明,与静置发酵和摇床发酵相比,循环喷淋发酵可以有效缩短发酵时间,提高醋酸产量。优化的循环喷淋发酵条件为玉米芯作菌床载体、发酵时间24 h、发酵温度32℃、发酵液流速2.7 L/min、接种量75 g/L、乙醇体积分数8%,醋酸产量可达1.93 g/100 mL。

Acetic acid bacteria（Acetobacter sp.） was used to ferment vinegar. The fermentation rate and vinegar yield of static fermentation, shake flask fermentation and circulation spraying fermentation were compared. And the fermentation conditions of circulation spraying fermentation were optimized by single factor experiments and orthogonal test. The results showed that compared with static fermentation and shake flask fermentation, circulation spraying fermentation could shorten the fermenta- tion time while increase the fermentation yield. The optimum circulation spraying fermentation conditions were using corn cob as fermentation bed carrier; fermentation time, 24 h; fermentation temperature, 32 ℃; pumping capacity,2.7 L/min; inoculum concentration, 75 g/L; volume fraction of ethanol, 8%. Yield of vinegar could be up to 1.93 g/100 mE under these conditions.