摘要
为扩大香菇柄的开发利用价值,以废弃香菇柄为原材料,经纤维素酶酶解处理后,进行酒精发酵和醋酸发酵酿制香菇醋。通过对酶水解条件的优化,确定了最佳参数为:酶解底物浓度5%,酶量400 FPA/dL水,pH值5.0,温度50℃;醋酸发酵时装液量为50 mL,转速100 r/min,振荡培养5 d,可获得4.18 g/dL香菇醋。
In order to develop the value of Lentinus Edodes root , wasted roots of Lentinus Edodes are used as raw materials. After cellulose enzymolysis, processed roots of Lentinus Edodes undergo the alcohol fermentation and acetic acid fermentation to produce vinegar. After optimizing the enzymatic hydrolysis conditions ,the optimal parameters are set as the followings：the concentration of zymosis substrate is 5 % , enzyme is 400 FPA/dL, pH degree is 5.0, temperature is 50℃, the liquid volume in acetic acid fermentation is 50 mL, rotating speed is 100 r/min, shaking incubation is 5 d and the concentration of final vinegar with Lentinus Edodes is 4.18 g/dL.
出处
《江苏调味副食品》
2008年第1期36-38,共3页
Jiangsu Condiment and Subsidiary Food
基金
宜昌市科技攻关项目"食用菌发酵醋生产可行性研究"(A06504)
"木质纤维素酒精的生物转化研究"(A2007103-1)
关键词
香菇柄
纤维素酶
醋酸发酵
香菇醋
root of Lentinus Edodes
cellulose
acetic acid fermentation
vinegar with Lentinus Edodes
