细菌纤维素膜对木醋杆菌发酵生产广式米醋的影响OA北大核心CSCDCSTPCD
Effect of Bacterial Cellulose Pellicle on Gluconacetobacter xylinus Fermentation Producing Guangdong Rice Vinegar
以分离自广式米醋生产车间的木醋杆菌RF4(Gluconacetobacter xylinus)为菌种进行表面发酵。研究了发酵过程中细菌纤维素膜对总酸度的影响,纤维素膜内与发酵液中乙醇脱氢酶活性差异,讨论了3种不同接种培养方式对总酸度、黏度及浑浊度的影响。结果表明,纤维素膜完整性对发酵总酸度有重要影响,纤维素膜内乙醇脱氢酶活性是发酵液中的8倍,达2.26×10-2U/g。含木醋杆菌纤维素膜接种并中途取出的接种培养方式总酸度最高,发酵12天后可达4.…查看全部>>
Isolated from a Guangdong rice vinegar factory, the RF4 Gluconacetobacter xylinus is used to produce rice vinegar by surface fermentation. The effect of intact bacterial cellulose peUicle on total acidity in fermentation, the comparison of ADH enzyme activity in the pellicle and liquor, and the influence of inoculation methods on acidity, viscosity and turbidity are researched. The results show that the morphology of bacterial cellulose pellicle is very im- …查看全部>>
傅亮;陈思谦;易九龙;吴炳鸿
暨南大学食品科学与工程系,广东广州510632暨南大学食品科学与工程系,广东广州510632暨南大学食品科学与工程系,广东广州510632广州市如丰果子调味食品有限公司,广东广州511330
轻工纺织
细菌纤维素膜木醋杆菌表面发酵米醋
Bacterial cellulose pellicleGluconacetobacter xylinussurface fermentationrice vinegar
《食品与发酵工业》 2012 (4)
123-126,4
广州市重大科技计划项目(2010U1-E00781)
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