摘要
黄水是白酒酿造副产物,含有丰富的营养成分,具有极大的利用价值。将黄水用水以不同比例进行稀释,制成稀释黄水培养基(黄水为唯一营养源,不添加任何外源营养成分),在不同稀释比例黄水培养基中进行葡糖醋杆菌静置发酵生产细菌纤维素(bacterial cellulose,BC),30℃静置发酵14 d,发酵结束后测定发酵液中BC产量和BC产率等理化指标。结果表明,黄水最佳稀释比为2:8,在此条件下,BC产量达到最高值(2.42 g/L),比对照组的HS培养基BC产量;1.58 g/L)提高了53.2%;BC产率为93.77%,相比对照组提高了813.05%。进一步检测发酵过程中葡糖醋杆菌BC产量以及理化指标变化,2:8稀释比黄水培养基发酵结束后还原糖消耗率和剩余还原糖含量分别为64.84%和1.36 g/L,均低于同时期的对照组。在不同灭菌方式培养基中,过滤灭菌培养基中BC产量为3.19 g/L,BC产率为107.56%,与高压湿热灭菌相比,也均有显著提高。因此,以黄水为唯一营养源作为培养基,不仅提高了BC产量,降低了BC生产成本,也为黄水的开发利用和BC的生产提供了新的途径。
“Yellow water”,as a by-product of Bai jiu,contains abundant nutrients and has great utilization value.The“yellow water”was diluted in different proportions to make diluted“yellow water”medium(“yellow water”was the only nutrient source,without any exogenous nutrients added).In the“yellow water”medium with different dilution ratios,statically fermentation with Gluconobacter was carried out to produce BC,and physicochemical indexes such as BC output and BC yield were determined in the fermentation broth during static culture fermentation at 30℃for 14 d.The results showed that the optimal dilution ratio of“yellow water”was 2:8.Under this condition,the BC output reached the highest value(2.42 g/L),which was 53.2%higher than that of HS medium(1.58 g/L).The BC yield was 93.77%,increased by 813.05%compared with HS medium.Further the changes in BC production and physicochemical indexes of Gluconobacter during the fermentation process were detected,the reducing sugar consumption rate and remaining reducing sugar content of the 2:8 dilution ratio yellow water medium after fermentation were 64.84%and 1.36 g/L,respectively,lower than the control group of the same period.Among the mediums with different sterilization methods,the BC output in the filter sterilization medium was 3.19 g/L,and the BC yield was 107.56%.Compared with the high-pressure humid heat sterilization,they also increased significantly.Therefore,using“yellow water”as the sole source of nutrients not only improves BC output and reduces BC production costs,but also provides a new way to utilize yellow water and product BC.
作者
文章
何朝玖
陈才
钱芪云
王桥慧
刘绪兴
杨生智
程鹏
陈杰
WEN Zhang;HE Chaojiu;CHEN Cai;QIAN Qiyun;WANG Qiaohui;LIU Xuxing;YANG Shengzhi;CHENG Peng;CHEN Jie(Yibin Liuchixiang Co.,Ltd.,Yibin 644000,China;JING Brand Co.,Ltd.,Huangshi 435000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第9期100-107,共8页
Science and Technology of Food Industry
关键词
黄水
葡萄醋杆菌
细菌纤维素
理化性质
“yellow water”
Gluconacetobacter xylinus
bacterial cellulose
physicochemical properties
