利用大豆糖蜜制备细菌纤维素  

Fermentation of Soybean Molasses for Bacterial Cellulose Preparation

作　　者：吕鸿皓 黄莉[1] 党苗苗[1] 费楠[1] 曹亮[1] 吴磊[2] 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]黑龙江省科学技术情报研究所,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2015年第20期165-169,共5页Food Research and Development

基　　金：国家科技支撑计划课题(2015BAD16B00)

摘　　要：选用大豆糖蜜为发酵基质,利用木醋杆菌发酵制备细菌纤维素。研究糖蜜浓度、酵母浸粉添加量、发酵时间、发酵温度、接种量以及初始pH对细菌纤维素合成量、持水性和复水率的影响,结果表明:大豆糖蜜营养丰富,在大豆糖蜜浓度为15%时,在其中添加1.5%酵母浸粉、接种量为6%、初始pH4.5、30℃恒温静止发酵6 d后细菌纤维素合成量为1.17 g/100 m L,持水性为98.16%,复水率为292%,并利用傅里叶红外分析表明产物为细菌纤维素。Bacterial cellulose （BC） was prepared from soybean molasses fermented by Acetobacter xylinum. The research explored parts of fermentation conditions on bacterial cellulose production , water holding capacity and rehydration rate as well, such as the soy molasses concentration, the amount of yeast extract, fermentation time, fermentation temperature, inoculum size and the initial pH. Results showed that the soybean molasses was rich in nutrients. The yield of BC was 1.17 g/100 mL when 15%soy molasses with the addition of 1.5%yeast extract was conducted to static fermentation at pH 4.5 , 6%inoculum size and 30℃for 6 days. Water holding capacity of bacterial cellulose was 98.16 %, bacterial cellulose rehydration was 292 %. The product was bacterial cellulose by Fourier transform infrared analysis.

关 键 词：大豆糖蜜 细菌纤维素 持水性 复水率 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]