摘要
目的醋酸菌培养条件的优化与醋酸发酵实验。方法通过正交试验确定最佳培养条件,并在优化条件下进行分批发酵。结果优化培养条件为:葡萄糖10g/L,酵母膏10g/L,乙醇10%(v/v),pH5.5,装量50mL/500mL,静置培养5d。在优化条件下,醋酸产量比用普通产酸培养基提高了36.4%。应用于分批发酵试验产酸较高。结论优化培养条件适合醋酸菌生长与醋酸发酵。
Objective To optimize culture conditions of acetic acid bacterium and the batch fermentation of Vinegar.Methods The optimum culture conditions were determined by orthogonal experiment and the batchfermentation was performed under the optimum conditions.Results The optimized culture conditions as follows:10 g/L glucose,10 g/L yeast extract powder,alcohol=10(%v/v),pH 5.5,culture 5 d quiescently with 50 mLmedium in 500 mL flask.The yield of acetic acid increased to 36.4% compared with the basic acetic acid-producing medium.The yield of acetic acid is high in the batch fermentation.Conclusion The optimized cultureconditions were suitable for the growth and fermentation of Acetobacter pasteurianus.
出处
《食品与药品》
CAS
2007年第1期11-14,共4页
Food and Drug
关键词
醋杆菌属巴氏醋杆菌
培养条件
正交设计
分批发酵
Acetobacter pasteurianus
culture condition
orthogonal design
batch fermentation
