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投稿时间：2021-11-30
投稿时间：2021-11-30
中文摘要: 研究选用海藻酸钠、玉米芯和稻壳3种载体固定化醋酸菌来发酵甘蔗醋，与游离醋酸菌对比发酵甘蔗醋，结果表明3种不同载体固定化发酵体系的发酵能力明显高于游离醋酸菌发酵体系，静态发酵22 d，以稻壳为载体的发酵体系总酸含量最高，为51.2 g/L，游离醋酸菌发酵体系最低，为22.1 g/L。在30℃的条件下，经过3批次进料连续发酵，对比3种载体固定化发酵体系的总酸含量及产酸速率，总酸含量及产酸速率从高到低的顺序：稻壳＞玉米芯＞海藻酸钠。综合考虑载体的稳定性、产酸能力、生产成本、生产工艺的可便操作性等方面，经过3批次连续发酵后，玉米芯体系相对于稻壳体系的产酸性能更稳定，更适合作为固定化发酵甘蔗醋的载体。
Abstract:Sodium alginate，corncob，and rice husk were used to immobilize acetobacter to ferment sugarcane vinegar.Compared with a free acetic acid bacteria system，the fermentation ability of three different carrier immobilized fermentation systems was significantly higher.After 22 days of static fermentation，the highest total acid content was 51.2 g/L in the rice husk fermentation system and the lowest was 22.1 g/L in the free acetic acid bacteria fermentation system.After three batches of continuous fermentation at 30℃，the total acid content and acid production rate of the three carrier immobilized fermentation systems were compared.The order of total acid content and acid production rate from high to low was rice husk>corncob>sodium alginate.Considering the stability of the carrier，acid production capacity，production cost，and the convenience of the production process，the acid production performance of the corncob system after three batches of continuous fermentation was more stable than that of the rice husk system，which means that corncob is more suitable for use as a carrier for immobilized fermentation of sugarcane vinegar.
文章编号：202210018 中图分类号： 文献标志码：
基金项目:南宁市西乡塘区重点研发计划（2020032101）；广西农科院基本科研业务专项（桂农科2021YT117、桂农科2020ZX04）；科技先锋队“强农富民”“六个一”专项行动（桂农科盟202215）
| 作者 | 单位 |
| 黄志，方晓纯，林波，郑凤锦，陈赶林 | 广西农业科学院，广西 南宁 530007；广西农业科学院农产品加工研究所，广西 南宁 530007；广西果蔬贮藏与加工新技术重点实验室，广西 南宁 530007 |
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