固定化醋酸杆菌发酵甘蔗果醋的研究

Sugarcane vinegar fermentation characteristic with immobilized Acetobacter spp.

为了促使固定化醋酸杆菌在甘蔗果醋生产中的应用,采用凝胶包埋法对菌种C22进行固定化,采用发酵罐对固定化醋酸杆菌进行发酵试验,研究了酒精浓度、接种量、发酵后期溶氧水平等影响因素以及发酵稳定性。试验结果表明,最佳的条件确定为:酒精浓度6%(v/v),接种量6%(w/v),发酵后期(96 h以后)的溶氧水平15%。在最佳条件下,连续10批的醋酸产量平均值为43.7 g/L。

Strain C22 was immobilized by gel entrapping to promote the application of immobilized Acetobacter spp. in producing sugarcane vinegar. Fermenter was used to develop a series of experiments to study fermentation characteristic with immobilized Acetobacter spp., including ethanol concentration, inoculum dosage, dissolved oxygen lever in post-fermentation period and fermentation stability. The results indicated that the optimum condition of vinegar fermentation was 6% alcohol（v/v）, 6% inoculum and 15% DO in post-fermentation period（after 96 h）. Under the optimized conditions and continuously fermenting in 10 batches, the average yield of acetic acid reached 43.7 g/L.