一株醋酸菌液态扩大培养及应用于固态发酵酿醋研究  

Study on the Liquid Expanding Culture of an Acetic Acid Bacterium and Its Application in Solid Fermentation of Vinegar

作　　者：郭明烨 刘军[1] 王洋[1] 韩志双[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2015年第12期1-4,共4页China Condiment

基　　金：发酵资源与应用四川省高校重点实验室资助(2009KFZ001)

摘　　要：文章以保宁醋固态发酵醋醅中筛选出的一株醋酸菌为试验菌株,对该菌株液态扩大培养方式、培养基及应用于固态发酵酿醋进行了研究。结果表明:以酒精质量分数1%的米酒为培养基,摇床培养,醋酸菌生物量可达7×107 cfu。固态发酵酿醋对照组最终醅酸为3.2g/dL,强化组最终醅酸达3.94g/dL,混合原料出醋率强化组较对照组提高100%。Base on an acetic acid bacterium from expanding culture mode, culture medium and solid fermented grains of Baoning vinegar, the liquid its application in solid fermentation of vinegar are researched. The results show that the alcohol content is 1% cultured by rice wine, shaking culture, the biomass of acetic acid bacterium is 7 × 10^7 cfu. The final acidity of control group is 3.2 g/dL and the final acidity of strength group is 3. 94 g/dL, the productivity of vinegar of mixed materials in strength group is 100% higher than that of the control group.

关 键 词：醋酸菌 米酒培养基 醋酸菌生物量 出醋率 

分 类 号：TS264.22[轻工技术与工程—发酵工程]