摘要
利用酵母与醋酸菌的共生关系,以酵母发酵滤液为培养基进行木醋杆菌的高纤椰果发酵,对影响因素进行了初步研究。结果表明,主要影响因素是酵母发酵液的乙醇浓度与滤液培养基的初始pH值,当酵母发酵14 h、乙醇浓度为2.0%(vol)时,发酵滤液可作为木醋杆菌的适宜发酵培养基,适宜的初始pH值为6.0,此时高纤椰果产量达到最高,干纤维素产出水平可达17.48 g/L,比参照培养基初始pH4.5时的产出水平提高了37.3%。因此,酵母发酵滤液培养基对高纤椰果发酵产量的提高具有促进作用。
Since Acetobacter xylinum could symbiose with yeast, Nata de coco production was promoted by A. xylinum on yeast broth filtrate. Influence factors on Nata de coco production were studied primarily. The results showed that initial pH and ethanol concentration of filtrate were key factors. When the ethanol concentration reached 2.0% （vol） for 14 h fermentation by yeast, the yeast broth filtrate was optimal medium for Nata de coco production by Acetobacter xylinum with optimal initial pH of 6.0. Under above conditions, the Nata de coco yield was maximal and the yield of dry cellucose reached 17.48 g/L, which was improved by 37.3% than that of fermentation with initial pH of 4.5. Therefore, the yeast broth filtrate enhanced Nata de coco production ofAcetobacter xylinum.
出处
《中国酿造》
CAS
北大核心
2008年第5期71-73,共3页
China Brewing
关键词
高纤椰果
木醋杆菌
酵母
Nata de coco
Acetobacter xylinum
yeast
