食醋生产中醋酸菌保存方法改进技术研究  

Study on the improvement of preservation conditions for acetic acid bacteria in the vinegar production

作　　者：武蕊[1,2] 马静丽[2] 安家彦[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]石家庄珍极酿造集团公司,河北石家庄051530

出　　处：《江苏调味副食品》2009年第6期18-21,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为更好地保藏醋酸菌,通过L9(34)正交试验考察酒精浓度、醋酸浓度和复配营养素添加量等多个因素在液体保藏醋酸菌中作用,通过数据分析,认为底酸浓度为40 g/L、初始酒度为80 g/L和复配营养素添加量为5 g/L是醋酸菌的最佳保藏条件。同时对固体斜面培养基和液体培养基保藏的菌种性能进行对比分析,通过发酵产酸试验、菌种生长状况对比和在斜面培养基的生长形态,认为液体培养基更适用于高浓度酒生产醋的需要。In order to have a better storage of acetic acid bacteria, the functions of several influencing factors, including alcohol content, acetic acid content, the addition of compound nutrition and etc. were studied. With L9 （34 ） orthogonal experiment and data analysis, it pointed out the optimum storing conditions as the following： acetate concentration 40 g/L, starting alcohol 80 g/L, and the addition of compound nutrition 5 g/L. The grain property stored in slant culture medium was compared with that in liquid culture medium. With some detailed analysis, such as the acid - production fermentation tests, the comparison of grain growth, and the growing form in slant culture medium, it pointed out that liquid culture medium was more suitable for vinegar production with the high concentration alcohol.

关 键 词：醋酸菌 液体 保藏 

分 类 号：TS264.22[轻工技术与工程—发酵工程]