己酸菌液发黑原因  

Investigation on the Causes of Blackening of Caproic Acid Bacteria Solution

作　　者：陈玉 李泉 徐开成 

机构地区：[1]山东兰陵美酒股份有限公司,山东苍山277731

出　　处：《酿酒科技》2005年第3期55-56,共2页Liquor-Making Science & Technology

摘　　要：己酸菌液发黑变臭的原因为培养过程中污染产硫细菌;培养容器中Fe2+和S2-反应生成FeS,而S2-遇到外加的Cu2+后Cu产生黑色沉淀。改进措施:①种子罐的灭菌改用甲醛溶液加高锰酸钾熏蒸法。②采用不锈钢小卡氏罐培养种子。③种子培养采用烧瓶培养法,并且定期采用热处理纯化菌种,有效地杜绝了染菌的现象。(陶然)The causes of blackening of caproic acid bacteria solution were analyzed as follows: contamination with thiogenic bacteria during the culture of the solution; action of Fe2+ ion and S2-ion to form FeS, and action of S2-ion and added Cu2+ ion to produce black precipitate. The relative solutions included: ①sterilization of seeding tank by formalin coupled with potassium permanganate fumigation; ②application of stainless small tank for seed culture;③seed culture by flask culture method. Besides, periodical heat treatment applied to purify bacteria species and to eliminate contamination effectively. (Tran. by YUE Yang)

关 键 词：烈性酒 己酸菌液 发黑原因 改进措施 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]