柑桔汁微生物脱苦的研究  

Research on the microbial debittering of Citrus juices

作　　者：刘虎成[1] 李川[1] 黄春健 

机构地区：[1]西南农业大学食品科学院,重庆400716 [2]邗江县多种经营管理局,江苏邗江225100

出　　处：《饮料工业》2000年第3期17-20,共4页Beverage Industry

摘　　要：以AS 1 1 4菌种 ,采用K -角叉胶进行包埋 ,研究固定化醋酸杆菌在柑桔汁苦味脱除中的应用。重点研究了选择性培养条件的确定、固定化细胞生物反应器的设计及应用。表明 :AS 1 4 1在柑桔法中脱苦是可行的。另外 ,把AS 1 4 1菌种用于柑桔汁脱苦在国内外尚属首次。The application of acetobacter to the debittering of limonin in Citrus juices was investigated with AS1\^41 as strain and K-carrageen used for immobilization.The determination of selective culturing conditions and the design and use of reactor of immobilized cells were focused on in the research.The results indicated that the debittering of Citrus juices with AS1\^41 was not only feasible,but also initiated at home and abroad.

关 键 词：醋酸杆菌 柑桔汁 柠碱 脱苦 固定化细胞 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]