共固定化多菌种混合发酵生产苹果醋的研究

Making apple fruit vinegar by the co-immobilized multi-microoganism

以苹果或苹果加工厂下脚料为主要原料，对采用多菌种共固定化活细胞混合发酵生产苹果 醋进行了研究。实验表明，固定化多菌种发酵生产苹果醋的最佳工艺是将酿酒酵母、产香酵母、 乳酸菌共同固定，按与发酵液：１∶７—１∶８的比例，加入到总糖为１２％的苹果汁发酵液中，反应温度 控制在３０℃。然后再把固定好的醋酸菌加入到已经酒化好的发酵液中，进行醋酸发酵，反应温 度控制在３４－３６℃。

Research of making apple fruit vinegar by using apples or the leftover bite and pieces as main raw material and fermenting with the co - immobilized multi - microoganism has been carried out.It turns out that the best technology of making apple fruit vinegar by the co - immobilized multi - microoganism is to co - immobilize Saccharomyces cerevisiae, Saccharomyces fragrans and Lactobacillus and the conditions of fermLntation are: temperature 30℃ ,1/7—1/8 of inoculating quantity of co - immobilized cell particles and the apple juice with 12% sugar. Then added the immobilized Acetobacteria AS. 1.41 into apple wine and the temperature is controlled between 34-36℃