摘要
以海藻酸钠作为固定化材料,三角摇瓶作为发酵容器,研究多菌种共固定化技术在苹果醋酿造中的应用。结果表明,多菌种共固定化技术酿造苹果醋的最适宜工艺条件为:酒精发酵阶段,接种量15%,发酵温度30℃,自然pH,醋酸发酵阶段,接种量10%,底物浓度5%,温度30℃,摇床转速180 r/min,装液量80 mL(250 mL三角瓶)。同时,采用多菌种共固定化技术酿造苹果醋具有很好的稳定性。
This article have study the application of multi-microoganism co-immobilized technology in apple vinegar brewing, with sodium alginate as support material and flask as fermenter. The result indicated that, the optimum condition of apple vinegar fermentation by multi-microoganism co-immobilized technology is 15% inoculum, 30 ℃ and natural pH in alcoholic fermentation phase, and 10% inoculum, 5% alcohol, 30 ℃, 180 r/ min and 80 mL （250 mL） Ioadage in the vinegar fermentation phase. At the same time, the result indicated that, brewing apple vinegar by multi-microoganism co-immobilized technology have good stability.
出处
《食品科技》
CAS
北大核心
2008年第12期70-74,共5页
Food Science and Technology
基金
山东省自然科学基金资助项目(Y2006D27)
关键词
苹果醋
多菌种固定化技术
工艺条件
稳定性
apple vinegar
multi-microoganism co-immobilized technology
processing conditions
stability
