淋浇发酵法生产细菌纤维素的结构与性质研究  

Study on structure and properties of bacterial cellulose produced by trickling fermentation

作　　者：张丽平[1,2] 卢红梅[1,2] 彭湘屏[1,2] 戴锐[1,2] 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550003 [2]贵州大学化学与化工学院,贵州贵阳550003

出　　处：《食品工业科技》2012年第22期197-201,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31160338);贵州省科学技术基金(黔科合字[2010]2066)

摘　　要：主要对淋浇发酵生产的细菌纤维素的外观形态、微观结构、化学结构、纯度、持水性、孔隙度和热重特性进行了研究,将其与静态和摇瓶培养方式得到的细菌纤维素进行了比较。结果表明,培养方式不同,细菌纤维素的外观形态、合成模式和微观结构都不相同;淋浇发酵法得到的细菌纤维素的-OH缔合度、聚合度、纯度、持水性、孔隙度、热稳定性均高于静态发酵细菌纤维素和摇瓶发酵细菌纤维素,但结晶度和晶体粒度小于静态发酵细菌纤维素,大于摇瓶发酵细菌纤维素。Bacterial cellulose（BC） produced by trickling fermentation were studied,including extrinsic shape,microstructure,chemical structure,purity,water holding capacity,porosity and thermo gravimetric characteristics.With the comparison to bacterial cellulose produced by static fermentation and shaking fermentation.The result showed that：for different BC cultivation methods,the extrinsic shapes,synthetic mode and microstructure were different.The-OH associating degree,the polymerization degree,purity,water holding capacity,porosity,thermal stability of trickling fermentation BC was higher than those of static fermentation BC and shaking fermentation BC.But the crystallinity and crystal grain size were less than that of static fermentation BC and greater than that of shaking fermentation BC and.

关 键 词：细菌纤维素 淋浇发酵 结构 性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]