草莓果醋发酵动力学模型

The Fermentation Dynamic of Strawberry Vinegar

以草莓为原料,对其打浆后添加果酒酵母进行发酵制得草莓果酒,接种醋酸菌进行醋酸发酵动力学研究。基于Logistic模型、Luedeking-Piret方程和Dose Resp模型,通过测定醋酸发酵中的醋酸菌菌体浓度、醋酸生成量及乙醇消耗量,利用Matlab 2016a软件拟合,分别建立菌体浓度变化、醋酸生成量变化及乙醇消耗量变化模型。结果显示, 3种模型的预测值和实测值的平均误差分别为3.68%, 11.07%和6.51%,说明模型拟合良好,能够较好反映草莓果醋发酵过程的动力学特征。

Strawberry vinegar was made of strawberry thick liquid, which was fermented into fruit vinegar by acetic acid bacteria. The fermentation dynamics of acetic acid bacteria acetic were studied. The changes of the number of acetic acid bacteria, acetic acid content and ethanol content were determined during the fermentation process of the strawberyy vinegar. On the bases of Logistic, Luedking-Piret equation and Dose Resp model, the models of bacteria growth kinetics, acetic acid production and ethanol consumption were set up, and the non-line fitting was employed to model the kinetics of fermentation by software Matlab 2016 a. The models and the experimental data fitted well, and the average errors were 3.68%, 11.07% and 6.51%, respectively. The results showed that the kinetic models could reflect the static dynamic characteristics of strawberry vinegar fermentation very well.