发酵时间对酱渣厌氧发酵产酸的影响  

Influence of fermentation time on anaerobic acidogenic fermentation of soy sauce residue

作　　者：齐希光[1] 李秀芬[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学环境与土木工程学院,江苏无锡214122

出　　处：《中国酿造》2013年第9期38-41,共4页China Brewing

基　　金：十一五"国家科技支撑计划项目(2011BAC11B06)

摘　　要：通过优化酱渣厌氧发酵产酸的发酵时间,将酱渣中的有机成分尽可能多的转化成乙酸等挥发性脂肪酸,可在实现酱渣减量化的同时,生产高附加值产品,是获得良好环境和经济效益的有效途径。结果表明,发酵至8d时,酱渣预处理液中剩余溶解性蛋白质和碳水化合物浓度最低,其降解率分别为68.60%和81.21%,相对而言,可溶性碳水化合物更易为产酸微生物降解利用;总有机酸和乙酸浓度最大,分别为28.82g/L和22.91g/L;乙酸是主要产物,占总酸比例为79.49%。在可溶性底物被逐步消耗时,所产有机酸被微生物作为底物吸收再利用。有机酸中存在一定量的丙酸累积,发酵8d时丙酸累积量最高,约为5.00g/L。By optimizing fermentation time in this paper, more organic substrates in soy sauce residue was converted into volatile fatty acid, such as acetic acid. Anaerobic acidogenic fermentation provides one of the most important ways to reutilize soy sauce residue. The results revealed that 8d fermentation was a better choice. The concentrations of soluble proteins and carbohydrates in pretreated supernatant of soy sauce residue were lowest and their degradation rates were 68.01% and 81.21%, respectively. Relatively, carbohydrates were the better substrates for acidogens. The concentrations of total organic acids and acetic acid were highest with 28.82g/L and 22.91g/L. Acetic acid was the dominant component and its percentage in the total organic acids was 79.94%. With soluble substrates gradually consumed, the organic acids produced were reutilized by acidogens as substrates. A certain amount of propionic acid accumulated during the anaerobic acidogertic fermentation. After 8d fermentation, the concentration of propionic acid was highest with around 5.00g/L.

关 键 词：酱渣 厌氧发酵产酸 发酵时间 乙酸 

分 类 号：TS261.9[轻工技术与工程—发酵工程]