产酸菌提高豉香型白酒总酯量的研究  

Research on Increase the Total Ester Content of Soybean-flavor Liquor by Acid-producing Bacteria

作　　者：曹荣冰 何松贵 刘幼强 马淑祯 CAO Rongbing;HE Songgui;LIU Youqiang;MA Shuzhen(Technology Center of Guangdong Jiujiang Distillery Co.,Ltd.,Guangdong Foshan,528203,Chin)

机构地区：[1]广东省九江酒厂有限公司技术中心,广东佛山528203

出　　处：《酿酒》2018年第4期89-92,共4页Liquor Making

摘　　要：从本厂饼丸及大酒饼里分离的醋酸菌C-4、乳酸菌R-2作为混种进行发酵试验。以总酯生成量及出酒率为衡量指标,选择混菌比例、接种量、初始pH、发酵温度、通气量(摇床转速)为影响因素,通过单因素试验、正交试验及中试投粮试验确定最优的混种发酵条件及中试应用工艺。结果表明,小试条件下最优混种发酵条件为,混菌比例4∶2、接种量6%、初始pH6、温度28℃,静置培养5天后,转为75r/min的摇床培养10天,产酯量为1.83g/L,出酒率为1.58%。中试200公斤投粮发酵条件下最优混种发酵条件为,采用小试的最优因素组合,发酵5天期通入5L的无菌空气,继续发酵10天,产酯量为1.85g/L,出酒率为1.59%。Acetic acid bacteria C-4 and Lactobacteria R-2 separating from our factory＇s Daqu and Xiaoqu were used as mixed provenances for fermentation experiments. Based on the total producing concent of ester and the rate of alcohol production, the proportion of mixed bacteria,inoculation amount, initial pH value, fermentation temperature and ventilation volume（shaker speed） were selected as the influencing factors,the optimum fermentation conditions of mixed provenances and application process for intermediate experiments were defined by single factor test, orthogonal test and intermediate grain test. The results showed that, the optimum fermentation conditions of mixed provenances were as follows： 4 ∶2 mixed bacteria ratio, 6% inoculation amount, initial pH value 6, keeping 28℃, resting train for 5 days and then converted to shaking train at 75 revolutions/min for 10 days, the producing concent of ester was 1.83 g/L and the rate of alcohol production was 1.58%, under the small-scale test conditions. The optimum fermentation conditions of mixed provenances under the fermentation conditions of intermediate 200 kg grain test were as follows： 5 days fermentation with optimal factor combination of small-scale test, passing5 L sterile air, and continue to fermented for 10 days, the producing concent of ester was 1.85 g/L and the rate of alcohol production was 1.59.

关 键 词：醋酸菌 乳酸菌 总酯 混菌 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.13[轻工技术与工程—食品科学与工程]