液醋总浓度和产酸速率在半连续工艺中的应用  

Study on concentration and acetification rate in semi-continuous fermentation of condensed vinegar

作　　者：王亚利[1] 洪厚胜[1] 张庆文[1] 刘军[2] 

机构地区：[1]南京工业大学制药与生命科学学院,江苏南京210009 [2]四川理工学院,生物工程系,四川自贡643000

出　　处：《中国酿造》2008年第4期56-59,共4页China Brewing

摘　　要：以米酒和酒精混合醪液为发酵基质,通过研究半连续发酵条件下自吸式发酵罐中酒精、醋酸浓度的变化与总浓度(酒精浓度和醋酸浓度的数学值之和)变化的关系,以及醋酸菌产酸速率、菌体浓度(OD值)与醋酸发酵的对应关系,建立了对液醋发酵终点的简单、快捷的判断方法,The mixture broth of rice wine and alcohol was used as fermented medium. The changes of alcohol, acetic acid and total concentration under the condition of semi-continuous fermentation in self-feeding fermenter was studied, and the relationship between acetic fermentation and acetification rate and OD value of acetic acid bacteria was investigated as well. A simple, fast method for estimating the semi-continuous acetic fermentation ending point was built.

关 键 词：液态深层酿造技术 总浓度 产酸速率 醋酸发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]