固定化多菌种连续发酵及其产酸分析

Studies in Congtinuous Fermentation of the Immobilized Multimicrobe and Organic Acid-producing

利用固定化活细胞培养技术进行了多菌种连续发酵。用三十支发酵柱模拟白酒的发酵窖池,以不同的发酵柱代表窖池发酵的不同阶段,人工控制温度,通过改变培养基成份进行连续发酵,用气相色谱分析检测不同发酵条件下以及不同发酵阶段的总酸、总酯、乙醇、pH值以及各主要有机酸的变化情况。结果发现,丁酸在19号柱达到峰值,己酸在22号柱达到峰值;微生物数量在7号柱达到峰值后下降,在19号柱最低,随后又有上升趋势;发酸柱中厌气芽孢杆菌为优势菌群。此外,对固定化菌株发酵酒糟浸出液的有机酸产生情况进行研究,结果较为理想。

Continous fermentation of multimicrobe had been performed by using immovable cell culture.We simulated cellar fermentation of liquor by using 30 fermentation collumns,which represented different fermentation stages.By controlling tempratures artificially and changing culture components,we detected the total easter,total acid,alcohol,pH value and changes of different organic acids under different conditions and stages by using gas chromatograph.The results showed that the produce of butyric acid culminate in the column 19,while that of caproic acid in the column 22.The number of the microbe was maximun in the column 7,while on the column 19,it was minimum,following an ascend trend.In the firmenting columns,Ananerobic Bacillaceae was the dominant strains.In the experiment,we analysized the organic acid-producing of the immobilized multimicrobe by using the extract liquid of the fresh distiller's grains as the basic fraction,the results was good.