底酸(乙酸)浓度对醋酸菌产酸量的影响  

Effect of acetate concentration on production of acetic acid by acetic acid bacteria

作　　者：李明元[1] 张波[1] 张子沛[1] 吉礼[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2009年第1期50-51,共2页China Condiment

摘　　要：试验以沪酿1.01号醋酸菌为试验菌种,采用琼脂葡萄糖乙醇液体培养基振荡培养,考察底酸(乙酸)浓度对醋酸菌产酸量的影响。结果表明:乙酸作底酸可以缩短醋酸菌发酵时间,最佳底酸(乙酸)浓度为2%,醋酸菌产酸量24 h最高可达21.56 g/L,但乙酸浓度过高会反馈抑制醋酸菌的产酸量。This article take Shanghai ferments 1.01 acetic acid bacteria as the experimental spawn, raise it with the agar-agar glucose ethyl alcohol liquid media vibration , and inspect the influence of bottom acid（acetate concentration）density to production of acetic acid by acetic acid bacteria. The results indicated that the fermentation time is shorted while acetate acid is added into the medium, and that the best acetate concentration is 2%, while we using this kind of medium, the production could be 21.56g/L after 24 hours of cultivation, and that when the acetate concentration of the medium is too high, the production will decrease reversely.

关 键 词：乙酸浓度 醋酸菌 产酸量 

分 类 号：TS201.3[轻工技术与工程—食品科学]