填料塔式发酵装置用于米醋的补料发酵研究  

Study on rice vinegar feeding fermentation by packing-tower fermentation system

作　　者：陈宇哲[1] 傅亮[1] 彭英[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2014年第19期177-179,184,共4页Science and Technology of Food Industry

基　　金：广州市重大科技计划项目(2010U1-E00781)

摘　　要：设计了一套填料塔式发酵装置替代传统的表面好氧发酵法。该装置能在维持细菌纤维素膜完整、稳定的条件下方便进行补料。实验中进行了多种补料操作并与传统静置及静置补料法进行了比较。结果表明:填料塔式装置可替代传统表面发酵法;补料操作在装置或静置系统中与单批发酵相比能将最高酸度分别提高71.1%和87.5%,补料是提高发酵总酸的有效途径;初始底物(酒精)浓度与纤维素合成量呈负相关,与产酸呈正相关,底物浓度为5.0%(V/V)时可使酒精尽可能转化为醋酸;底物酒精浓度为5.0%(V/V)时提高补料频率有助于维持更高ADH活力并提高产酸速率,当补料间隔为12h时ADH平均活力维持相对较高值0.051U/g,但不能提高最终总酸度。The traditional surface aerobic fermentation was replaced of a packing-tower fermentation system by design.The device could keep the cellulose membrane integrity and stable and feed batch operation easily during fermentation.Several kinds of feeding operations and comparisons between single-batch fermentation and fedbatch fermentation were made in the experiment.The results showed the fermentation system could replace the traditional surface fermentation system.Compared with single batch fermentation,ethanol feeding batch operation in the device and static fermentation system could improve total acidity by 71.1 % and 87.5% which proved to be an effective way to improve the fermentation total acidity.The initial ethanol concentration was negative correlative with cellulose production while positive correlative with acid production, and ethanol could transfer to acetic acid as much as possible on the concentration of 5.0% （V/V）.Raising the feeding frequencies on the 5.0% （V/V）ethanol concentration could keep the ADH activity in higher degree to improve the velocity of acid production,and feeding frequency at every 12h obtained maximum average ADH activity of 0.051U/g, but invalid in the maximum total acidity.

关 键 词：木醋杆菌 填料塔 补料 表面发酵 米醋 

分 类 号：TS264.2[轻工技术与工程—发酵工程]