椰子水的自然预发酵条件对细菌纤维素合成的促进性影响  

Facilitating Effects of Natural Pre-fermentation of Coconut Water on Bacterial Cellulose Yield

作　　者：王艳梅[1] 贾佳 胡淇淞 徐传标 龙青姨[2] 杨一冲[1] 李从发[1] 刘四新 

机构地区：[1]海南大学食品学院,海南海口570228 [2]云南省热带作物科学研究所,云南西双版纳666100 [3]海南大学材料与化工学院,海南海口570228

出　　处：《热带作物学报》2018年第1期151-155,共5页Chinese Journal of Tropical Crops

基　　金：预发酵椰子水的微生物菌相解析及促进细菌纤维素合成的机理(No.31660485)

摘　　要：细菌纤维素(Bacterial Cellulose,BC)生产中原料椰子水通常经自然预发酵后再使用,对提高BC产量有重要作用。本研究从椰子水产地、预发酵时间、自然预发酵环境3个方面探究了预发酵过程对促进BC合成的必要性和确切性。以预发酵后的椰子水为BC发酵的培养基原料,接种椰冻驹形氏杆菌(Komagataeibacter nataicola)Y19进行BC发酵。结果表明:不同产地的椰子水、经不同预发酵环境、不同预发酵时间后均能显著促进BC合成,对BC产量的增加均有较大影响。在实验室环境预发酵1~3 d时,不同产地椰子水的促进作用均显著,其中产自越南的椰子水在预发酵第2天时BC产量增幅最高,达到对照(新鲜椰子水)的10.8倍;在椰子加工厂区环境进行预发酵时,只需1 d,其BC产量即达最大14.48 g/L,为对照的25.0倍。说明预发酵环境对BC产量增幅影响最大。本文首次阐明椰子水预发酵过程对促进BC合成的必要性和确定性,为进一步揭示椰子水预发酵的本质变化及其对BC发酵调控的影响机制奠定了前期理论基础。In the production of bacterial cellulose（ BC）, raw coconut water is usually pre-fermented and then used, which has an important effect on improving BC production. In this study, the necessity and the exactness of the pre-fermentation process to promote BC synthesis were explored in three aspects： coconut water origin, natural pre-fermentation environment and pre-fermentation time. BC fermentation was carried out with pre-fermented coconut water as the BC-fermentation medium and inoculated with Komagataeibacter nataicola Y19. The results showed that fermented coconut water from different habitats at home and abroad could promote BC synthesis significantly after different duration under different pre-fermentation conditions, and three conditions had a great influence on the increase of BC production. When the pre-fermentation was carried out for 1-3 d in the laboratory environment, the facilitating effect of fermented coconut water from each origin on BC production was obvious, of which the fermented coconut water from Vietnam showed the greatest BC production increase on the second day of pre-fermentation, 10.8 times of the control（ fresh coconut water）. When pre-fermention in the coconut processing factory environment, its BC yield only after 1 d was up to 14.48 g/L, which was 25.0 times of the control. It indicated that pre-fermenting environment was the most important. This paper firstly clarified the necessity and certainty of coconut water pre-fermentation process to promote BC synthesis. It laid a foundation for revealing the essential changes of coconut water pre-fermentation procedure and its mechanism for the regulation of BC fermentation.

关 键 词：椰子水 自然预发酵 细菌纤维素 增产 促进性影响 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]