多菌种共固定化发酵保健红醋的研究 Ⅰ产酒发酵试验

Fermentation of Health Red Vinegar with Co-Immobilized Multi-microoganism(ⅠStudy on Condition of Alcoholic Fermentation with Co-Immobilized Multi-Microoganisms)

该文对采用固定化细胞多菌种进行酒精和醋酸的双轮发酵生产保健红醋的工艺进行了研究。第1阶段发酵以德氏根霉、酿酒酵母与产香酵母共固定化细胞对大米原料进行糖化和酒精发酵。结果表明，根霉与酿酒酵母、产香酵母共固定化细胞的最佳菌种量配比为4：3：2；固定化细胞粒子接入量为10％；第1阶段糖化及酒精发酵的最适温度为30℃～33℃，发酵时间为70h。

The double cycle fermentation for production of health vinegar is studied. The cells of Rh. delemer, Saccharomyces cerevisiae and Sacchromyces fragrans are co-immobilized with sodium alginate and fermented for alcoholic fermentation. The results show that the ratio of inoculum of Rh. delemer, S. cerevisiae and S. fragrans is 4:3:2, and the optimal conditions of fermentation are: 30℃~33℃, inoculum of co-immobilized cell particles 10% and fermenting time 70 h.