摘要
醋酸菌作为氧化乙醇生成乙酸的主要菌种,其产酸能力备受关注。氧化葡糖杆菌具有不完全氧化糖和糖醇的特性,可以产生多种类的有机酸,提升食醋风味,但相较于醋酸杆菌属,其产酸能力和乙醇耐受能力较低,限制了其在食醋工业中的应用。本研究通过优化氧化葡糖杆菌UZ209的培养基成分和补料分批发酵方式提高其发酵液总酸含量。结果表明,最佳发酵培养基为:2%葡萄糖、1%酵母浸粉、8%乙醇。补料分批发酵可以显著提高氧化葡糖杆菌UZ209的生长和发酵特性,在乙醇含量为3%的液体发酵培养基中补料分批发酵的最佳方式为按照吸光值补料,最佳补料吸光值为OD6000.8±0.025。在此条件下,5%和6%乙醇补料分批发酵8 d的总酸含量分别为(7.42±0.16)和(6.95±0.45)g/100mL,分别比对照组提高了18.91%和15.04%。
Acetic acid bacteria,as the main strains that oxidize ethanol to acetic acid,have attracted much attention for their acid production ability.Gluconobacter oxydans(G.oxydans),has the characteristic of incomplete oxidation of sugars and sugar alcohols,and can produce various types of organic acids to enhance the flavor of vinegar.However,compared to Acetobacter,the acid production ability and ethanol tolerance of G.oxydans are lower,which limits its application in the vinegar industry.The culture medium components and fed-batch fermentation methods of G.oxydans UZ209 were studied to increase the total acid content of fermentation broth.The results showed that the optimum fermentation medium was 2%glucose,1%yeast extract and 8%ethanol.Fed-batch fermentation could significantly improve the growth and fermentation characteristics of G.oxydans UZ209.The optimum method for fed-batch fermentation in a liquid fermentation medium with 3%ethanol was feeding according to OD6000.8±0.025.Under these conditions,the total acid content of the fermentation broth with 5%and 6%ethanol fed-batch fermentation for 8 d was(7.42±0.16)and(6.95±0.45)g/100mL,respectively,which were 18.91%and 15.04%higher than the control group.
作者
魏颖
张珂
李静
陈勇
谭海刚
WEI Ying;ZHANG Ke;LI Jing;CHEN Yong;TAN Haigang(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture Rural Affairs,Qingdao 266109;Shandong Technology InnovationCenter of Special Food,Qingdao 266109)
出处
《中国食品添加剂》
CAS
2024年第6期93-99,共7页
China Food Additives
基金
山东省科技特派员创新创业共同体产业服务团(青岛市科技特派员梨产业服务团)
预制菜工业化生产关键技术研究及产品研发(6602422189)
2023年山东省大学生创新创业训练计划项目
2023年青岛农业大学大学生创新创业训练项目。
关键词
氧化葡糖杆菌
补料分批发酵
总酸
Gluconobacter oxydans
fed-batch fermentation
total acid
