共固定化多元混菌发酵苦瓜保健醋饮料的研究  

Study on fermentation of health vinegar beverage with balsam pear by co-immobilized multi-strains

作　　者：王克明[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310012

出　　处：《中国酿造》2008年第4期59-61,共3页China Brewing

摘　　要：以苦瓜为原料,采用固定化多元混菌发酵技术生产苦瓜醋酸饮料,对发酵条件进行了研究。结果表明,固定化多菌种接种配比为根霉:酿酒酵母:产香酵母:醋酸菌为4:2:2:1;固定化细胞凝胶粒子接种量为10%;发酵温度为25℃;固定化混合细胞发酵时间为3d～5d。The balsam pear was used as material, the health vinegar beverage was produced with immobilized multi-strains and the fermentation conditions were also studied. The results showed that the ratio of inoculation quantity of Rhizopus delemaer ： Saccharomyces cerevisiae ： S. fragrans： Acetobacter aceti were 4：2：2：1, The fermentation temperature was 25℃ and the fermentation time was 3d-5d. The inoculum of co-immobilized cell was 10%.

关 键 词：苦瓜 醋酸发酵饮料 固定化细胞 多菌种 

分 类 号：TS264.2[轻工技术与工程—发酵工程]