DF生物反应器快速酿醋的应用技术  

Application of DF biological reaction devices in speeding up vinegar production

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,蒲城715500 [2]兰州大学生物系,兰州730030

出　　处：《江苏调味副食品》2004年第5期17-20,共4页Jiangsu Condiment and Subsidiary Food

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,得到酒精体积分数4.2％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g乙醇转化0.98 g醋酸的水平。达到不同的时间、温度、酒精含量、醋酸菌细胞浓度化菌床360 d不更换的水平。With rice as raw materials, after some periods of liquefaction, saccharification and alcohol fermentation, the wine fluid of 4.2 degree is made. By using DF biological reaction devices, after the fermentation in fixed cell bed composed of various acetic acid funguses, a gram of ethyal alcohol transforms 0.98 gram of acetic acid. With the heap of different time, different temperature, different alcohol degrees and different acetic acid fungus concentration, the fungus bed's level can keep stable for 360 days.

关 键 词：DF生物反应器 酿醋技术 醋酸菌 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]