摘要
以海藻酸钠为载体,对醋酸杆菌进行了固定化。利用平板菌落计数法建立了菌体密度与菌体数量之间的换算关系,换算公式为y=402.88x,单位为107个/mL。控制发酵液中的酒精质量分数分别为4.5%、5.0%和6.0%,分别测定了发酵过程中乙醇和葡萄糖的消耗情况、乙酸的生成情况以及菌体的生长情况,揭示了固定化醋酸杆菌发酵过程中的底物消耗、产物生成和菌体生长规律,为固定化醋酸杆菌的发酵工艺控制和动力学模型的建立提供了详实的实验数据。
Acetobacter is immobilized with sodium alginate as the carrier.Correlationship between OD value of cell suspension and cell concentration is given out,the equation is y=402.88x.At different initial concentrations of ethanol as 4.5%,5.0% and 6.0% in fermentation media,consumption of ethanol and glucose,production of vinegar and cell growth are determined during fermentation cycle.This work revealed the fermentation characteristics of immobilized Acetobacter and provided available data for fermentation control and kinetic modeling.
出处
《现代化工》
CAS
CSCD
北大核心
2007年第S2期165-167,共3页
Modern Chemical Industry
基金
浙江省自然基金(Y405140)资助
关键词
醋酸杆菌
固定化
发酵动力学
Acetobacter
immobilization
fermentation kinetic
