食品与机械2013，Vol.29Issue(1)：202-204,3.DOI:10.3969/j.issn.1003-5788.2013.01.052
木醋杆菌分批补料发酵法生产广式米醋
Fed-batch fermentation by Gluconacetobacter xylinus to produce Guangdong rice vinegar
摘要
Abstract
The feasibility of fed-batch fermentation to improve the total acidity of Guangdong rice vinegar was investigated. The main contents include the distribution of Gluconacetobacter xylinus in fermented 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 Bacterial cellulose membrane is 300 times than in the fermented liquid and the optimal alcohol content of raw is 5% (V/V). And fed-batch fermentation 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.关键词
木醋杆菌/广式米醋/分批补料发酵/总酸Key words
Gluconacetobacter xylinus/ Guangdong rice vinegar/ fed- batch fermentation/ total acidity引用本文复制引用
傅亮,易九龙,陈思谦,吴炳鸿..木醋杆菌分批补料发酵法生产广式米醋[J].食品与机械,2013,29(1):202-204,3.基金项目
广州市重大科技计划项目(编号:2010U1-E00781) （编号:2010U1-E00781）
