摘要
醋酸生产菌(沪酿1.01)液体发酵过程中菌体生长速度缓慢,发酵终点的菌体湿重仅有0.4%左右,但单位菌体量的乙醇氧化能力强、产酸率高,一般可达15.21克醋酸/克湿菌体。初始发酵培养基中外加1%～2%乙酸作为底酸,对菌体产酸速率有明显的促进作用。除醋酸外,丙酸和醋酸盐也有促进作用,而盐酸和磷酸无促进作用,这些结果表明,底酸的促进作用来自醋酸根。
Acetobacter spp.grows slowly during liquid fermentation process.Its biomass(wet weight)at the end of fermentation reaches only 0.4%±,but the ethanol oxidation rate and acid production rate remain high,usually reach 15.21g acetic acid per g biomass(wet weight).The acid production rate can be accelerated obviously by adding 1%～2% acetic acid to the medium at the beginning of fermentation.Beside acetic acid,propanoic acid and acetate also show their accelerating abilities,but the inorganic acid and hydrochloric acid does not do.These results imply that the promotion of initial acid may come from the acetic group,not from the H^+.
出处
《中国调味品》
CAS
北大核心
2004年第6期3-6,共4页
China Condiment
关键词
醋酸菌
生长
醋酸
底酸
促进
Acetobacter
grow
acetic acid
promotion
