黄水生物转化技术研究  

Research on Biotransformation of Yellow Water

作　　者：周新虎[1] 陈翔[1] 王永伟[1] 冷云伟[2] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800 [2]中国矿业大学,江苏徐州221000

出　　处：《酿酒科技》2011年第11期65-72,共8页Liquor-Making Science & Technology

摘　　要：以黄水、米酒醪液和酒精醪液为筛选源,采用固体MRS和琼脂黄水为筛选培养基,选育出3株黄水碳源利用能力较强的菌株,分别为13h、52﹟和ah。将这3株菌依据不同比例进行混菌发酵,确定了最佳的混合模式,为ah∶13h∶52﹟=1∶2∶1,其碳源转化率高达67.8%;采用菌株13h、52﹟、ah进行黄水发酵的最佳工艺条件为:黄水中补充0.04%MgSO4、0.2%K2HPO4后,调节pH值至6.0,按照ah∶13h∶52﹟=1∶2∶1的比例,接种量13%。32℃发酵48 h,降糖幅度可达70%,发酵结束后,发酵液中的乙酸和丙酸含量达到了496.97 mg/100 mL和603.03 mg/100 mL。Yellow water, yellow rice wine mash, and alcohol fermented liquid used as screening source, solid MRS and agar yellow water used as screening culture mediums, and 3 strains with strong capability of utilizing carbon source were finally screened out and named as 13h, 52 # and ah respectively. The three strains were used for mixed fermentation according to different ratio and the best mixing ratio was ah：13h：52 # =1：2：1 （carbon source transformation rate reached as high as 67.8 %）. The optimum technical conditions for the three strains in yellow water fermentation were summed up as follows： firstly supplement of 0.04 % MgSO4 and 0.2 % K2HPO4 in yellow water, then pH value adjusted to 6.0, ah：13h： 52 # =1：2：1, inoculating quantity was 13 %, 48 h fermentation at 32 ℃, and sugar content dropped by 70 %, after the fermentation, the content of acetic acid and propionic acid in fermenting liquid were 496.97 mg/100 mL and 603.03 mg/100 mL respectively.

关 键 词：黄水 生物转化 选育 发酵 降糖 脱色 

分 类 号：TS262.3[轻工技术与工程—发酵工程]