高纤椰果深层与浅层偶联静态发酵工艺的研究  

Study on Nata de Coco coupling static fermentation process with submerged liquid and shallow liquid

作　　者：邓毛程[1] 黄廷冠[2] 

机构地区：[1]广东轻工职业技术学院,广州510300 [2]广州甘蔗糖业研究所,广州510316

出　　处：《食品科技》2007年第11期69-72,共4页Food Science and Technology

摘　　要：采用10L发酵罐、250mL烧杯进行高纤椰果深层与浅层偶联静态发酵工艺的研究,确定了偶联时的最适条件为湿菌体浓度为2.20g/L、pH为4.5、装液高度为30mm,在此条件下继续进行浅层静态发酵120h,干纤维素产出水平达到国内先进产业的生产水平,而发酵周期却缩短了36￣60h。因此,为深层与浅层偶联静态发酵工艺在高纤椰果产业方面的应用提供借鉴。Nata de Coco coupled static fermentation process with submerged liquid and shallow liquid was investigated with 10L fermentor and 250mL beaker. The most appropriate conditions of the coupling time were determined： wet cell concentration is 2.20g/L, pH is 4.5, and shallow fermented liquid depth is 30mm. On the most appropriate coupling conditions, by proceeding shallow static fermentation 120h, the dry bacterial cellulose yielding level reached the advanced yielding level in internal industry, while fermentation time shortened by 36~60h. So the coupled static fermentation process can provide an example for the Nata de Coco industry.

关 键 词：高纤椰果 细菌纤维素 静态发酵 偶联发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]