应用酶技术消除液态食醋淋浇发酵生产中菌膜的研究  

Application of enzyme technology to eliminate pellicle during the fermentation process by vinegar leaching

作　　者：王伟[1] 卢红梅[1] 王玉美[1] 罗沅 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵阳550003 [2]贵阳味莼园食品(集团)股份有限公司,贵阳550018

出　　处：《中国调味品》2009年第11期51-54,共4页China Condiment

基　　金：贵州省科技计划(工业攻关)项目--食醋淋浇发酵生产中菌膜综合防治关键技术的研发(黔科合GY字[2008]3043)

摘　　要：影响液态食醋淋浇发酵生产的主要原因之一是木醋杆菌所产生的菌膜。基于此本实验的目的利用纤维素酶消除菌膜,使淋浇发酵顺利进行。实验表明,向液态淋浇发酵罐内添加0.04%的纤维素酶,可以将罐内菌膜消除,使醋酸发酵趋于正常,发酵周期与不加酶相比缩短4 d,总酸和可溶性无盐固形物的量也有所增加。One of reasons that effect the fermentation process by vinegar leaching is Biosynthesis of Bacteria Cellulose by Acetobacter xylinum. The aim of experiment was eliminate pellicle using cellulose （that fermentation can be processed） to cause the fermentation processed well. By adding 0.04% （mass specific volume） cellulase into the liquid--leaching fermentor, the pellicle can be eliminated which can not only helps the growth of acetic--acid bacteria return to normal, shorten the fermentation period about four days. Meanwhile, the total amount of acid and soluble salt less solid can be increased.

关 键 词：淋浇 发酵 纤维素酶 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]