固定化醋酸杆菌细胞特性的研究  

Study on Characteristics of Immobilized Acetobacter Cells

作　　者：罗自生[1] 席玙芳[1] 张惟广[2] 曾繁坤[2] 吴永娴[2] 

机构地区：[1]浙江大学食品科技系,杭州310029 [2]西南农业大学食品科学系,重庆400716

出　　处：《食品科学》2001年第10期35-37,共3页Food Science

摘　　要：研究了用于柑桔汁脱苦的固定化醋酸杆菌细胞的特性,研究表明:固定化细胞脱苦最佳供氧为:摇床转速160r/min,最适pH为4.5,最适温度为25℃;而游离细胞脱苦的相应条件分别为160r/min,pH5.5,25℃。低浓度NaCl对固定化细胞和游离细胞的脱苦都有强烈的抑制作用;固定化细胞在柠碱浓度达到30mg/kg后,柠碱降解速度趋于饱和,而游离细胞的柠碱浓度则为35mg/kg;固定化细胞的热稳定性比游离细胞好。Characteristics of immobilized acetobacter cells for limonin debittering debittering in citrus juices were investigated.The immobilized cells for optimal debittering showed that the shaking flask should be running 106r/min,pH 4.5,25℃, while the shaking tlask of the relative debittering of the free cells were running at 160r/min,pH5.5.25℃.Low concentration of sodium chloride inhibited debittering of immobilized and free cells.Debittering rate came to a saturation with limonin concentration of 30 mg/kg for the immobilized cells while for the free cells with the concentration of 35mg/kg.Heat stability of immobilized cells worked better than that of free cells.

关 键 词：醋酸杆菌 柠碱 脱苦 固定化细胞 柑桔汁 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]