摘要
研究分批补料发酵法提高广式米醋总酸度的可行性。主要内容包括发酵过程中木醋杆菌RF4在发酵液及细菌纤维素膜内的菌体数分布比较、单批和分批补料发酵法总酸的变化规律、原料最适酒精度及分批补料发酵法对总酸的影响。结果表明:细菌纤维素膜内的菌体数是发酵液中的300倍左右,最适原料初始酒精度为5%(V/V),分批补料发酵法有利于显著提高总酸度。通过正交优化,分批补料发酵最优工艺为发酵第6天每隔2d补加2%(酒精体积/发酵液体积)的酒精,补加3次,最终酸度可达7.29g/100mL,较单批发酵的4.2g/100mL提高73.6%。
The feasibility of fed-batch fermentation to improve the to- tal acidity of Guangdong rice vinegar was investigated. The main contents include the distribution of Gluconacetobacter xylinus in fer- mented liquid and bacterial cellulose membrane, the variation of total acidity by single-batch fermentation and fed-batch fermentation, the optimal alcohol content of raw and the effect on total acidity by fed- batch fermentation. The result shows that the cell number of Bacte- rial cellulose membrane is 300 times than in the fermented liquid and the optimal alcohol content of raw is 5% （V/V）. And fed-batch fer- mentation is advantageous in improving total acidity. The result of orthogonal test shows that the optimal conditions were： the sixth day began to add, add every 2 days one time, every time add 2 % （volume of alcohol / volume of fermented liquid） and 3 times. Under this con- dition, the total acidity was at 7.29 g/100 mL, 73.6% higher than 4.2 g/100 mL by single-batch fermentation.
出处
《食品与机械》
CSCD
北大核心
2013年第1期202-204,共3页
Food and Machinery
基金
广州市重大科技计划项目(编号:2010U1-E00781)
关键词
木醋杆菌
广式米醋
分批补料发酵
总酸
Gluconacetobacter xylinus
Guangdong rice vinegar
fed batch fermentation
total acidity
