摘要
为了提高黄原胶发酵的产量和黏度,本文研究了黄原胶分批发酵过程中补加蔗糖的工艺条件,并比较了发酵过程中发酵参数的变化。研究发现,黄原胶发酵蔗糖的初始最佳浓度为40g/L;补加蔗糖时最佳的方式为:在发酵24h时,每升发酵液补加20g蔗糖;比较一次补加蔗糖和多次补加蔗糖时发现,多次补加蔗糖对黄原胶产率的进一步提高没有什么影响;比较补加蔗糖发酵和分批发酵发现,补加蔗糖发酵的最高菌体浓度、黄原胶产率、发酵液粘度都有了较大提高。
In order to improve the yield and viscosity through the fermentation of xanthan gum,adding sugar during batch fermentation of xanthan gum was studied,and the change of parameters was compared.The results showed that the best initial sugar concentration and adding time and feeding concentration were 40g/L,24h and 20g/L.Further sugar addition or distributing the same final amount in smaller portions during the fermentation did not result in yield increasing.In addition,fed-batch fermentation parameters of the maximum cell concentration,the yield and the viscosity were prior to batch fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期168-170,共3页
Science and Technology of Food Industry
关键词
黄原胶
补料
碳源
发酵
xanthan gum
fed-batch
carbon source
fermentation
