醋酸菌脱除柑桔汁柠碱苦味的研究  

Study on debittering of citrus juices limonin by acetobacter

作　　者：罗自生[1] 张惟广[1] 曾凡坤[1] 吴永娴[1] 

机构地区：[1]浙江大学食品系,杭州市310029

出　　处：《食品与机械》2001年第1期18-19,共2页Food and Machinery

摘　　要：研究了用醋酸杆菌脱除柑桔汁中柠碱苦味的菌株筛选 ,选择性培养条件的确定 ,研究表明 :醋酸杆菌AS 1 0 1、AS 1 2 1 6、AS1 41、AS 1 44四个菌株中以AS 1 41的脱苦能力最强。其选择性培养条件为 :温度 2 5℃ ,摇床转速 1 50r/min ,添加 1 %乙醇于液体培养基 ,此培养条件下脱苦率达 58 3 %Acetobacters for debittering of limonin in citrus juices were investigated The results showed that:acetobacter AS 1 41 is the best strain in the four acetobacters AS 1 01,AS 1 216,AS 1 41,AS 1 44 Its selective culture conditions:vibrating 150r/min,temperature at 25 ℃ and adding 1% alcohol to liquid medium It could eliminate 58 3% limonin at these conditions

关 键 词：醋酸杆菌 柑桔汁 柠碱 脱苦 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]