食品科学2011，Vol.32Issue(13)：213-217,5.
固定化醋酸杆菌发酵条件的研究
Optimization of Fermentation Conditions for Acid Production by Immobilized Acetobacter aceti
摘要
Abstract
Response surface methodology was employed to find optimal fermentation conditions for immobilized Acetobacter pasteurianus cells obtained by using sodium alginate as the carrier.One-factor-at-a-time experiments were conducted to identify inoculum amount,initial alcohol concentration and temperature as main affecting factors of acid production.On the basis of a three-level,seventeen-run Box-Behnken experimental design,a quadratic regression model equation describing acid production as a function of the three selected variables was established.The results indicated that the optimal conditions for acetic acid fermentation were inoculum amount of 7.88 g/100 mL,initial alcohol concentration of 4.63%,and fermentation temperature of 32 ℃.Under the optimized fermentation conditions,the yield of total acids was 3.51 g/100 mL,which was close to the theoretical yield of 3.56 g/100 mL.Therefore,response surface methodology can provide the optimal fermentation condition of immobilized Acetobacter aceti for practical applications due to its reliability.关键词
固定化/醋酸杆菌/响应面法/Box-Behnken试验设计/优化Key words
immobilization/Acetobacter aceti/response surface methodology/Box-Behnken design/optimization分类
生物科学引用本文复制引用
林清华,唐欣昀..固定化醋酸杆菌发酵条件的研究[J].食品科学,2011,32(13):213-217,5.基金项目
安徽省教育厅自然科学研究重点项目 （）
