响应面优化醋酸菌发酵条件研究  

Optimization of fermentation conditions of acetic acid bacteria by response surface analysis

作　　者：张卫华[1] 汪超[1] 罗军杰[1] 宋娟[1] 陈茂彬[1] 李冬生[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《中国酿造》2012年第4期48-51,共4页China Brewing

基　　金：湖北教育厅科研项目(20063036);武汉市科技局晨光计划(20065004116-520)

摘　　要：以醋酸菌作为发酵菌株,考察不同乙醇浓度、接种量、发酵温度及转速条件下发酵液的总酸含量,运用响应面优化醋酸菌发酵条件,并显微观察菌体的生长形态。结果表明:最佳发酵条件为温度31℃、转速142r/min、乙醇浓度6.1%vol、接种量4.50%,椭圆和杆状的菌体形态与发酵条件形成了对应。The fermentation conditions of total acid content by acetic acid bacteria as brewing strains were optimized including different temperatures,rotation rate,alcohol concentration and inoculum using response surface analysis.The optimum conditions were as follows： temperature 31℃,rotation rate 142r/min,alcohol content 6.1%vol and inoculum 4.50%.It was also found that the shape of the elliptical and the rod strains was associated with fermentation conditions.

关 键 词：醋酸菌 响应面分析 醋酸 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]