新型混菌发酵制备丙酸工艺及其优化  

A novel preparation technology of mixed fermentation for the production of propionic acid and its optimization

作　　者：刘寅[1] 孙浩[1] 毛多斌[1] 杨雪鹏[1] 魏东芝[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2013年第14期201-204,共4页Science and Technology of Food Industry

基　　金：国家科技重大专项(2012ZX09304009);河南省国际科技合作计划项目(134300510012);郑州轻工业学院博士科研基金(2010BSJJ019)

摘　　要：以产酸丙酸杆菌和酵母菌为菌种,进行混菌发酵制备丙酸的工艺研究,并探索最优工艺条件。通过单因素实验和正交优化实验确定了最优发酵工艺条件为:酿酒酵母为辅助菌,接种比例为Pa∶Sc=2.5∶1,接种间隔时间为8h,发酵温度为30℃,以NaOH(2mol/L)溶液为中和剂,采用自动流加方式,发酵时间为180h。优化后的混菌发酵工艺能有效提高丙酸产量,丙酸产量达24.16g/L,与纯菌发酵相比提高46.34%。Preparation technology of mixed fermentation for the production of propionic acid and explore the optimal process conditions were studied by using Propionibacterium acidipropionici CGMCCl.2225 and yeast. The optimum fermentation conditions by single-factor experiment and orthogonal experiment were determined ： Saccharomyces cerevisiae as an auxiliary bacterium,inoculation ratio was Pa：Sc=2.5：1 ,the inoculation interval time was 8h,and temperature was 30℃ ,2mol/L NaOH solution as neutralizing agent,the incubation time was 180h. Under the optimal conditions,the yield of propionic acid was 24.16g/L by using mixed fermentation technology,which increased 46.34% compared with the pure culture fermentation.

关 键 词：丙酸 混菌发酵 产酸丙酸杆菌 酿酒酵母 

分 类 号：TS201.3[轻工技术与工程—食品科学]