A new procedure of determining optimal C/N (the rate of carbon source to nitrogen source) of mixed distillers' grains for combined bacteria synergic fermentation is established. At the same time an improved method...A new procedure of determining optimal C/N (the rate of carbon source to nitrogen source) of mixed distillers' grains for combined bacteria synergic fermentation is established. At the same time an improved method evaluating bacteria growth, called method of dry cell weighing by filtering is developed. For each combination of C and N, their initial and residual contents before and after fermentation respectively are determined. Then followed the calculation of utilization of C and N sources by the compound bacteria. The optimal C/N is finally located from among the utilization of C and N of several combinations and the weight of produced mass of oven dried thallus. The conditions of fermentation are: inoculum size 10%, temperature 30 0℃, rotational speed 170 r/min, shake culture time 48h. The best results obtained from orthogonal experiments are: maximum mass of oven dried thallus is 14 693g in a liter liquid medium, maximum utilization rate of carbon source is 98 13% and maximum utilization rate of nitrogen is 78 14%. Optimal C/N is 5 1.展开更多
This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated pre...This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.展开更多
文摘A new procedure of determining optimal C/N (the rate of carbon source to nitrogen source) of mixed distillers' grains for combined bacteria synergic fermentation is established. At the same time an improved method evaluating bacteria growth, called method of dry cell weighing by filtering is developed. For each combination of C and N, their initial and residual contents before and after fermentation respectively are determined. Then followed the calculation of utilization of C and N sources by the compound bacteria. The optimal C/N is finally located from among the utilization of C and N of several combinations and the weight of produced mass of oven dried thallus. The conditions of fermentation are: inoculum size 10%, temperature 30 0℃, rotational speed 170 r/min, shake culture time 48h. The best results obtained from orthogonal experiments are: maximum mass of oven dried thallus is 14 693g in a liter liquid medium, maximum utilization rate of carbon source is 98 13% and maximum utilization rate of nitrogen is 78 14%. Optimal C/N is 5 1.
基金Supported by Project for Agro-scientific Research in the Public Interest of Science and Technology Department of Zhejiang Province(2012C22092)
文摘This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.
