响应面法优化酒精醋发酵用营养盐配方  

Optimization of nutrients formula for alcohol vinegar fermentation by response surface methodology

作　　者：宋来生 杨雅静 陈阳 洪厚胜[2,3] 郭会明 SONG Laisheng;YANG Yajing;CHEN Yang;HONG Housheng;GUO Huiming(College of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Highke Bioengineering Equipment Co.,Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学化学与分子工程学院,江苏南京211816 [2]南京工业大学生物与制药工程学院,江苏南京211816 [3]南京汇科生物工程设备有限公司,江苏南京210009

出　　处：《中国酿造》2024年第10期222-229,共8页China Brewing

基　　金：国家高技术研究发展计划项目(2012AA021201)。

摘　　要：为提高酒精醋的酸度及发酵效率,该研究以总酸含量为响应值,通过单因素试验结合响应面法对酒精醋发酵用营养盐配方进行了优化。结果表明,培养基中无水硫酸镁、无水氯化钙、天冬氨酸(Asp)、脯氨酸(Pro)是影响酒精醋总酸含量的主要因素。酒精醋发酵用营养盐的最佳培养基配方为:葡萄糖1.50 g/L、丙氨酸(Ala)0.15 g/L、Asp 0.44 g/L、Pro 0.18 g/L、柠檬酸铵0.15 g/L、无水氯化钙0.09 g/L、无水硫酸镁0.09 g/L、泛酸0.12 g/L。在此优化条件下,酒精醋的总酸含量为(53.85±0.22)g/L,相较优化前提升了12.19%。In order to improve the acidity and fermentation efficiency of alcohol vinegar,using the total acid content as the response value,the formula of nutrient salt for alcohol vinegar fermentation was optimized by single factor experiments combined with response surface method.The results showed that MgSO4,CaCl2,aspartate(Asp)and proline(Pro)were the main factors affecting the total acid content of alcohol vinegar.The optimal nutrient formula for alcohol vinegar fermentation was as follows:glucose 1.50 g/L,alanine(Ala)0.15 g/L,Asp 0.44 g/L,Pro 0.18 g/L,ammonium citrate 0.15 g/L,CaCl20.09 g/L,MgSO40.09 g/L,pantothenic acid 0.12 g/L.Under these optimal conditions,the total acid content of alcohol vinegar was(53.85±0.22)g/L,which was increased by 12.19%compared with that before optimization.

关 键 词：酒精醋 总酸含量 响应面法 营养盐 

分 类 号：TS264.9[轻工技术与工程—发酵工程]