摘要
应用DF生物反应器快速酿醋,以大米为原料,经不同时间的液化、糖化、酒精发酵,得到酒精体积分数4.2％的酒化液。经DF生物反应器中多株醋酸菌固定化细胞床发酵,最终达到了平均每g乙醇转化0.98 g醋酸的水平。达到不同的时间、温度、酒精含量、醋酸菌细胞浓度化菌床360 d不更换的水平。
With rice as raw materials, after some periods of liquefaction, saccharification and alcohol fermentation, the wine fluid of 4.2 degree is made. By using DF biological reaction devices, after the fermentation in fixed cell bed composed of various acetic acid funguses, a gram of ethyal alcohol transforms 0.98 gram of acetic acid. With the heap of different time, different temperature, different alcohol degrees and different acetic acid fungus concentration, the fungus bed's level can keep stable for 360 days.
出处
《江苏调味副食品》
2004年第5期17-20,共4页
Jiangsu Condiment and Subsidiary Food
关键词
DF生物反应器
酿醋技术
醋酸菌
食醋
DF biological reaction devices
fixed acetic acid fungus
management
