影响木醋杆菌RF4产酸因素研究  

Study on the Impact Factors of Acid Production by Gluconacetobacter Xylinus RF4

作　　者：傅亮[1] 易九龙[1] 陈思谦[1] 黄汉聪 吴炳鸿 

机构地区：[1]暨南大学食品科学与工程系,广州510632 [2]广州市如丰果子调味食品有限公司,广州511330

出　　处：《中国调味品》2012年第9期25-28,共4页China Condiment

基　　金：广州市重大科技计划项目(2010U1-E00781)

摘　　要：以总酸为指标,研究了基础发酵培养基各组分、磷酸盐、铵盐、有机酸、氨基酸及多肽、培养方式对木醋杆菌RF4产酸的影响。结果表明:基础培养基中,葡萄糖、酵母膏及乙醇最适浓度分别为7.0%(m/v)、1.5%(m/v)和5.0%(v/v);基础培养基中分别添加Na2HPO4、(NH4)2SO4、半胱氨酸的最适用量分别为0.7%(m/v)、0.9%(m/v)、0.1%(m/v),产酸量比对照组分别提高11.2%,15.5%和14.9%;在0.6%～1.0%(m/v)添加范围内,柠檬酸可促进产酸,产酸量比对照组最高提高13.9%;不同培养方式对木醋杆菌RF4的产酸影响较大,静置培养组产酸量显著高于摇床培养,其中静置培养500mL三角瓶200mL装液量产酸量较大。乳酸、组氨酸、红豆多肽对产酸无明显影响。Acid production as index, this paper studied the effect of each component ot basic termenta- tion medium, phosphate, ammonium salt, organic acid, amino acid, peptide and fermentation mode on acid production of Gluconacetobacter xylinus RF4. Results show that the optimum concentration of glucose, yeast extract and alcohol are 7%（m/v）, 1.5%（m/v） and 5%（v/v）. The acid production was increased by 11. 2%, 15. 5% and 14. 9% with addition of 0. 7% （m/v） Na2HPO4, 0. 9% （m/v） （NH4）2SO4 and 0.1 % （m/v） cysteine to basic fermentation medium. At 0.6 % -1% （m/v） concentra-tion range, citric acid can promote its acid production and the highest acid production raised by 13.9 %. Different fermentation modes have apparent influence on its acid production and the acid pro-duction of static culture mode was higher than cultivated with wave bed. The acid production of 200 mL medium in 500 mL flask with static culture mode is the most suitable mode for acid production of Gluconacetobacter xylinus RF4. Lactic acid, histidine, red bean peptides have no significant influ- ence on its acid production.

关 键 词：木醋杆菌 总酸 培养基 影响因子 

分 类 号：TS264.22[轻工技术与工程—发酵工程]