酒精醋发酵培养基的优化  

Research on Optimization of Fermentation Medium for Alcohol Vinegar Production by Uniform Design

作　　者：杨海麟[1] 亓正良[1] 张玲[1] 王武[1] 冷云伟[2] 权武 

机构地区：[1]江南大学工业生物技术教育部重点实验室,博士副教授江苏无锡214122 [2]中国矿业大学,江苏徐州221008 [3]徐州恒顺万通食品酿造公司,江苏徐州221003

出　　处：《食品与发酵工业》2010年第8期89-92,共4页Food and Fermentation Industries

基　　金：国家"863计划"项目(2006AA10Z314);国家科技支撑计划重点项目资助课题(2008BAI63B06)

摘　　要：以探索酒精醋发酵工艺为目的,采用均匀设计方法综合考察葡萄糖、酵母粉、NaH2PO4、KH2PO4、MgSO4五种培养基成分对醋酸杆菌发酵过程中菌体量和产酸的影响。根据多元线性回归方程并结合生产实际得出优化培养基组成为:葡萄糖5 g/L、酵母粉3 g/L、NaH2PO4 0.7 g/L、KH2PO4 0.6 g/L、MgSO4 0.4 g/L,验证实验的验证值与预测值之间吻合较好。5 L发酵罐中进行发酵研究,分批发酵25 h后获得菌体量为0.42 g/L,酸度达到57.6 g/L,在分批发酵基础上能连续分割发酵,乙醇转化率为95%,生产强度达到2.0 g/(L.h),相对国内生产水平提高33%,达到国际上酒精醋生产水平。According to preliminary experiments, a uniform design （UD） involving 10 experiments of 5 variables at 10 levels was applied to determine the optimum composition of the fermentation media of acetobacter, which comprehensively survey the effect of glucose, yeast powder, NaH2PO4, KH2PO4, MgSO4 on biomass and acetic acid. The experimental data were analyzed by stepwise regression to obtain a linear regression model for optimized fermentation media： Glucose 5 g/L, yeast powder 3 g/L, NaH2PO4 0.7 g/L, KH2PO4 0.6 g/L, MgSO4 0. 4 g/L. Under these conditions, theoretical values were in close agreement with the actual experimental values. At the same time, a batch fermentation conducted in 5 L tank for 25 h, which obtained 0. 42 g/L of biomass, 5.76 g/100 mL acetic acid. After that, semi-continuous fermentation were acted, 95% conversion rate of ethanol. The productivity was 0. 2 g/（100 mL · h）, which had achieved the international level of production of alcohol vinegar.

关 键 词：醋酸杆菌 酒精醋发酵 培养基优化 均匀设计 

分 类 号：TS264.22[轻工技术与工程—发酵工程]