基于固态培养基的醋酸菌扩大培养研究  

Research on Sichuan Bran Vinegar Brewed by Acetic Acid Bacteria Based on Solid-State Fermentation

作　　者：郇阿梅[1] 刘军[1] 原海兵[1] 韩志双[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2014年第4期13-17,共5页China Condiment

摘　　要：基于固态培养基,对1株由传统醋酸发酵醋醅分离筛选所得醋酸菌A10的扩大培养进行了研究。研究了接种量、培养温度、固态培养基酸酒比、培养过程中翻醅的频率对醋酸菌扩大培养的影响,并进行了正交试验。实验结果表明:接种量6%,培养温度32℃,酸酒比1.4∶1,间隔12h翻醅1次,醋酸菌A10平均24h增值率达67%。Based on the solid medium,the expanding cultivation of acetic acid bacteria A10 isolated from traditional acetic acid fermentation of vinegar fermented grains is studied.The effects of acetic acid bacteria inoculum size,incubation temperature,ratio of acid and alcohol before inoculation,sti-ring frequency on expanding cultivation of acetic acid bacteria are studied by orthogonal experiment. The results show that when acetic acid bacteria inoculum size is 6%,inoculation temperature is 32 ℃, ratio of acid and alcohol is 1 .4∶1 ,stirring frequency is 12 h,the average growth rate of acetic acid bacteria A10 is 67% in 24 h.

关 键 词：醋酸菌 固态培养 增值率 

分 类 号：TS201.3[轻工技术与工程—食品科学]