应用DF生物反应器快速酿醋的应用技术  

Application technology using DF living beings reaction to brew vinegar rapidly

作　　者：许朝辉 王吉瑛[2] 

机构地区：[1]陕西蒲城县科技开发中心,陕西蒲城715500 [2]兰州大学生物系,甘肃兰州730030

出　　处：《中国调味品》2004年第8期27-30,共4页China Condiment

摘　　要：应用DF生物反应器快速酿醋,以大米为原料经不同时间的液化、糖化、酒精发酵,得到4.2度的酒化液。经DF生物反应器中多株醋酸菌固定化细胞床发酵,最终达到了平均每克乙醇转化0.98g醋酸的水平。通过不同的时间、不同的温度、不同的酒精度、不同的醋酸菌细胞浓度化菌床360d不更换的水平。Application DF's living beings reaction devices are brew vinegar speedily,with the rice act as the raw material after distinct time liquefaction,saccharification、alcohol ferments,obtain the wine fluid of 4.2 degrees.After in DF's living beings reaction devices the much acetic acid fungus is solidity to dissolve the cell bed stably to ferment,the level that mean each gram ethyl alcohol transforms 0.98 gram acetic acid finally attain.By means of the time of the difference、distinct temperature、distinct alcohol degrees、distinct acetic acid fungus cell concentration fungus bed levels not replaced of 360 days.

关 键 词：DF的生物反应器 固定化醋酸菌 管理 

分 类 号：TS264.2[轻工技术与工程—发酵工程]