枣香料微生物发酵条件的研究  

Study on the fermentation conditions on ester-producing of jujube

作　　者：任平[1] 阮祥稳[1] 徐升运[1] 陈卫锋[1] 张强[1] 

机构地区：[1]陕西省科学院酶工程研究所,陕西西安710600

出　　处：《食品工业科技》2010年第11期193-195,共3页Science and Technology of Food Industry

基　　金：陕西省科学院科技计划项目(2005K-29)

摘　　要：目的:通过考察不同配比枣发酵液、果胶酶前处理及摇床转速、摇瓶装液量、发酵温度、发酵时间等发酵条件,进行微生物发酵枣香料产酯条件的优化。方法:进行微生物发酵枣香料的实验,通过发酵液总酯的测定来考察各项发酵条件对产酯的影响。结论:当大枣与豆芽汁按1∶5(W/V)配比作为发酵液,0.2%(W/W)的果胶酶添加量,45℃酶解2h,进行大枣发酵液的前处理,500mL三角瓶装入150mL大枣发酵液,在温度30℃,摇瓶转速100r/min的条件下,发酵5d,产酯最高可达5.93mg/mL。Objective： The effects of ratio of material to solvent, pectinase usage, shaker speed, liquid volume, temperature and time on fermentation of jujube were studied in this paper. Methods：The fermentation conditions were studied by ester-producing.Results：The optimal fermentation condition were the ratio of material to solvent 1：5,0.2% of pectinase,45℃ to degradation for 2h,150mL medium volume in 500mL triangle flask bulk,30℃, 100r/ min to ferment for 5d,the ester-producing was up to 5.93mg/mL.

关 键 词：枣 发酵 总酯 

分 类 号：TS264.3[轻工技术与工程—发酵工程]