摘要
用海藻酸钠包埋酵母菌,滴入1%~9%的钙离子液固化,固定时间4h,连续酒精发酵凝胶颗粒的完整性和弹性尚好。用2.5%的海藻酸纳与4%的PVA混合作醋酸杆菌包埋剂,滴入2%~4%的钙离子硼酸液制备凝胶球,固化9h^10h,成型性和机械强度很好。固定化醋酸杆菌分批发酵50h,产醋酸达4.06g/100mL,重复使用25d,固定化细胞保持高的活力。
The gel particles remained good integrality and flexibility after continuous ethanol fermentation when Na-alginate was used as entrapping agent for Saccharomyces cerevisiae Hansen and 1%-9% CaCl2 solution as immobilized agent for 4 h. The gel beads remained good molding and mechanical strength when mixed liquid of 2.5% Na-alginate and 4% PVA was used as entrapping agent for Acetobacter spp. and 2%-4% Ca3(BO3)2 solution as immobilized agent for 9-10 h. The immobilized Acetobacter spp. fermented in batch for 50 h could produced 4.06 g/100mL acetic acid and the immobilized cells could keep high activity after repetitive using for 25 d.
出处
《中国酿造》
CAS
北大核心
2005年第1期20-22,共3页
China Brewing
基金
江苏省级重点实验室资助(03KJD550002)
关键词
固定化醋酸杆菌
固定化酵母菌
食醋
immobilized Acetobacter spp.
immobilized Saccharomyces cerevisiae Hansen
vinegar
