椰子水与菠萝汁生产细菌纤维素的对比研究  

Comparison between coconut water and pineapple juice for bacterial cellulose production

作　　者：李斌[1] 钟春燕 王锡彬[1] 王志国[1] 向东[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南椰国食品有限公司,海南海口570311

出　　处：《中国酿造》2014年第6期27-30,共4页China Brewing

基　　金：海南省重大科技项目(ZDZX2013011)

摘　　要：以发酵的椰子水和菠萝汁作为细菌纤维素的培养基,木醋杆菌HN001作为菌种生产细菌纤维素,对2种培养基进行了前期发酵产酸、标准规格厚度细菌纤维素凝胶的生产周期以及细菌纤维素纤维密度对比研究。结果表明:菠萝汁发酵后总酸量大于椰子水产酸量,将其作为培养基能加快木醋杆菌分泌细菌纤维素的速度,缩短产品生产周期,但以菠萝汁作为培养基生产细菌纤维素凝胶,纤维素密度要低于椰子水培养基。Fermented coconut water and pineapple juice were used as culture mediums, and Acetobacter xylinum HN001 was used as fermentation strain for bacterial cellulose（BC）. The acid production in pre-fermentation period, production period of BC gel with standard thickness and cellulose density were comparatively studied. Results showed that the pre-fermentation acid content of pineapple juice was higher than that of coconut water,which could speed up BC secretions by A. xylinum, and then shorten production cycle. While the cellulose density of BC gel using pineapple juice medium was lower than using coconut water.

关 键 词：椰子水 菠萝汁 细菌纤维素 对比研究 

分 类 号：Q93-335[生物学—微生物学]