固定化醋酸菌在醋酸发酵中的应用研究  

The study on the application of immobilized acetic acid bacteria in acetic acid fermentation

作　　者：李历[1] 郭会明[2] 李军庆[1] 张庆文[1] 洪厚胜[1] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京210009 [2]南京工业大学理学院,江苏南京210009

出　　处：《中国酿造》2013年第3期7-12,共6页China Brewing

基　　金：国家高技术研究发展(863)重点项目-生物过程关键技术及装备开发(2012AA021201)

摘　　要：固定化醋酸菌发酵具有操作简单,周期短,稳定高效,经济节能等优点,大大提高了产酸速率和产酸量,成为了液体制醋和生产醋酸的发展方向。文章系统概述了固定化醋酸菌在醋酸发酵过程中载体材料的选择、常用的固定化方法、与游离醋酸菌发酵的比较,并对其仍存在的问题以及未来的发展前景进行了分析与展望。The immobilized acetic acid bacteria have some advantages of simple operation, short cycle, high stability and efficiency, low cost and energy consumption, etc. It can greatly improve the acetification rate and acetic acid concentration in vinegar production. So it had become the develop- ment direction of the acetic acid production with submerged fermentation. This paper summarizes the selection of immobilized carrier, the immobilization method and the comparison with free acetic acid bacteria. Moreover, the problems which still exist and the application in the future were ana- lyzed.

关 键 词：固定化 醋酸菌 载体 醋 发酵 

分 类 号：TQ921[轻工技术与工程—发酵工程]