豆腐黄浆水制备细菌纤维素条件初探  

Research on fermentation conditions for bacterial cellulose in slurry of bean product

作　　者：黄莉[1] 费楠[1] 孙常秀 曹亮[1] 王英男 吴磊[3] 夏秀芳[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]哈尔滨天拓生物科技有限公司,黑龙江哈尔滨150030 [3]黑龙江省科学技术情报研究所,黑龙江哈尔滨150030

出　　处：《食品工业科技》2014年第24期164-166,171,共4页Science and Technology of Food Industry

基　　金：黑龙江省博士后资助项目(LBH-Z11212);东北农业大学博士启动基金(2012RCB28)

摘　　要：以豆腐黄浆水为原料,木醋杆菌为发酵菌种,研究葡萄糖添加量、发酵时间、发酵温度、接种量以及初始p H对细菌纤维素产量及总糖利用率的影响。结果表明,生产细菌纤维素的适宜条件为:葡萄糖添加量为8%、发酵时间7d、发酵温度30℃、接种量6%、初始p H5.0,在此条件下,细菌纤维素的产量为1.21g/100m L;木醋杆菌对总糖的利用率达94.38%。Slurry of bean product was taken as the raw materials to synthesis bacterial cellulose in Acetobacter Xylinum. Influence of glucose concentration,fermentation time,fermentation temperature,inoculum size,the initial pH on bacterial cellulose yield and utilization rate of total sugar was evaluated. The results showed that the production of bacterial cellulose reached 1.21g/100mL and the utilization rate of total sugar was 94.38% when the additive amount of glucose concentration was 8% ,fermentation time was 7d,fermentation temperature 30℃,inoculum size was 6%,the original pH was 5.0.

关 键 词：豆腐黄浆水 细菌纤维素 木醋杆菌 总糖利用率 

分 类 号：TS201.1[轻工技术与工程—食品科学]