气升式外环流发酵罐用于食醋发酵的研究  

Application of air type bioreactor in vinegar fermentation

作　　者：刘军[1] 冯志平[1] 牛广杰[1] 

机构地区：[1]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10期70-72,共3页China Brewing

摘　　要：以酒精为主要原料,利用气升式外环流发酵罐进行食醋发酵研究。结果表明,控制底物酸酒总浓度6.5%、酸酒比1:1.50、发酵温度30℃、通风量1:0.16 v/v·min时,其最终酸度、发酵时间及平均产酸速率分别可达5.58 g,100mL、24.1 h和18.7 g/h。The production of vinegar using alcohol as the main material in air type bioreactor was studied in this paper. The optimal conditions were obtained as followed： the content of total substrate 6.5%, the ratio of acid and alcohol 1：1.50, fermentation temperature 30℃ and the air volume 1： 0.16 v/v·min. Under these optimum conditions, the ultimate acidity, fermentation time and the average rate of acid production reached 5.58 g/100 ml, 24.1 h and 18.7 g/h, respectively.

关 键 词：酒精 食醋 气升式发酵罐 

分 类 号：TQ920.5[轻工技术与工程—发酵工程] TS264.2