木醋杆菌与醋酸菌混菌培养发酵动力学研究  

Fermentation Kinetics Study of Acetobacter xylinum and Acetobacter Mixed Culture

作　　者：周莲[1,2] 卢红梅[3,2] 陈莉[3,2] 罗锦洪[1,2] 苏佳[3,2] 乔岩[3,2] 

机构地区：[1]贵州大学化学与化工学院,贵阳550003 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵阳550003 [3]贵州大学食品与酿酒工程学院,贵阳550003

出　　处：《食品工业》2016年第4期146-150,共5页The Food Industry

基　　金：国家自然科学基金(31160338);贵州省科学技术基金(黔科合J字[2010]2066)

摘　　要：针对工业上食醋淋浇发酵过程中木醋杆菌产细菌纤维素膜的普遍现象,考虑在同一发酵体系中同时培养醋酸菌和木醋杆菌,研究了木醋杆菌与醋酸菌混菌发酵生产细菌纤维素和醋酸的发酵过程和发酵动力学。通过测定发酵过程中的生物量、细菌纤维素和醋酸含量、还原糖含量,基于Logistic方程和Luedeking-Piret方程,利用Origin8.0软件对其进行非线性拟合,分别建立菌体生长动力学模型、综合产物生成模型以及底物消耗模型,同时对试验数据与模型进行比较,结果拟合良好,且相对误差较小,说明该组模型能很好的反应木醋杆菌与醋酸菌混菌发酵过程的动力学特征。For common phenomenon of vinegar spraying-extraction fermentation process Xylinum producing bacterial cellulose, considering cultivating Acetobacter xylinum and Acetobacter in the same fermentation system, fermentation process and kinetics of bacterial cellulose and acetic acid by Acetobacter xylinum and Acetobacter were studied. Biomass, bacterial cellulose and acetic acid content, reducing sugar content in the process of fermentation were determined. On the bases of Logistic and Luedking-Piret equation, the models of bacteria growth kinetics, comprehensive products generation and substrate consumption were set up, and the non-line fitting was employed to model the kinetics of fermentation by software Origin 8.0. At the same time, the models and the experimental data were fitted well, and the relative error was small. The results showed that the kinetic models could reflect the static dynamic characteristics of Acetobacter xylinum and Acetobacter in the process of mixed fermentation very well.

关 键 词：混菌发酵 食醋 细菌纤维素 动力学模型 

分 类 号：TS264.22[轻工技术与工程—发酵工程]