复合微生物菌群在白酒酿造副产物中的应用  

Application of Complex Microbial Communities in Liquor-making By-product

作　　者：甘广东[1] 朱超[1] 杨勇[1] 周红[1] 王永伟[1] 赵星辉[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2013年第1期77-81,共5页Liquor-Making Science & Technology

摘　　要：采用微生物富集、驯化的方法,得到一组以利用酿造副产物为原料并高效产酸的菌群,发酵7 d后,乙酸、丁酸和己酸的含量分别为1304.98 mg/100 mL、1330.70 mg/100 mL和257.51 mg/100 mL。在此基础上进行培养条件的单因素优化,结果表明,初始酒精度对己酸生成的影响不大,最适酵母膏添加量0.5%,NaAC为0.6%,最适pH值在6.20～6.86之间,黄水∶废水为1∶6。在此优化的基础上,添加0.25%的复合酶,经过7 d发酵,乙酸、丁酸、己酸和总酸的含量分别达到586.39 mg/100 mL、283.77 mg/100 mL、971.12 mg/100 mL和1341.15 mg/100 mL;乙酸、丁酸分别转化了718.59 mg/100mL和1046.93 mg/100 mL;己酸的合成提高了714.01 mg/100 mL。A group o f microbial communities was obtained through microbiological enrichment and domestication. Then it was used for liquor-making by-product fermentation to produce acids. After 7 d fermentation, the content of acetic acid, butyric acid and caproic acid reached up to 1304.98 mg/100 mL, 1330.70 mg/100 mL and 257.51 mg/100 mL respectively. On this basis, culture conditions were optimized by single factor test. The results suggested that initial alcohol content had little effects on acids yield, the best addition level of yeast extract and NaAC were 0.5 % and 0.6 % respectively, the best pH value was within 6.20-6.86, and the ratio of yellow water and waste water was 1：6. Then on this basis, 0.25 % compound enzyme was added, after 7 d fermentation, the content of acetic acid, butyric acid, caproic acid and total acid reached up to 586.39mg/100 mL, 283.77 mg/100 mL, 971.12 mg/100 mL and 1341.15 mg/100 mL respectively. Compared with previous experimental data, it was clear that the degradation of acetic acid and butyric acid were 718.59 mg/100 mL and 1046.93 mg/100 mL respectively, and caproie acid con tent increased by 714.01 mg/100ml.

关 键 词：微生物 富集 有机废水 代谢途径 气相色谱 

分 类 号：TS261.9[轻工技术与工程—发酵工程]