多菌种共固定化技术酿造苹果醋研究  

Brewing apple vinegar by multi-microoganism co-immobilized technology

作　　者：贺江[1] 樊明涛[1] 包飞[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品科技》2008年第12期70-74,共5页Food Science and Technology

基　　金：山东省自然科学基金资助项目(Y2006D27)

摘　　要：以海藻酸钠作为固定化材料,三角摇瓶作为发酵容器,研究多菌种共固定化技术在苹果醋酿造中的应用。结果表明,多菌种共固定化技术酿造苹果醋的最适宜工艺条件为:酒精发酵阶段,接种量15%,发酵温度30℃,自然pH,醋酸发酵阶段,接种量10%,底物浓度5%,温度30℃,摇床转速180 r/min,装液量80 mL(250 mL三角瓶)。同时,采用多菌种共固定化技术酿造苹果醋具有很好的稳定性。This article have study the application of multi-microoganism co-immobilized technology in apple vinegar brewing, with sodium alginate as support material and flask as fermenter. The result indicated that, the optimum condition of apple vinegar fermentation by multi-microoganism co-immobilized technology is 15% inoculum, 30 ℃ and natural pH in alcoholic fermentation phase, and 10% inoculum, 5% alcohol, 30 ℃, 180 r/ min and 80 mL （250 mL） Ioadage in the vinegar fermentation phase. At the same time, the result indicated that, brewing apple vinegar by multi-microoganism co-immobilized technology have good stability.

关 键 词：苹果醋 多菌种固定化技术 工艺条件 稳定性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]