摘要
为提高酒精醋的酸度及发酵效率,该研究以总酸含量为响应值,通过单因素试验结合响应面法对酒精醋发酵用营养盐配方进行了优化.结果表明,培养基中无水硫酸镁、无水氯化钙、天冬氨酸(Asp)、脯氨酸(Pro)是影响酒精醋总酸含量的主要因素.酒精醋发酵用营养盐的最佳培养基配方为:葡萄糖1.50 g/L、丙氨酸(Ala)0.15 g/L、Asp 0.44 g/L、Pro 0.18 g/L、柠檬酸铵0.15 g/L、无水氯化钙0.09 g/L、无水硫酸镁0.09 g/L、泛酸0.12 g/L.在此优化条件下,酒精醋的总酸含量为(53.85±0.22)g/L,相较优化前提升了 12.19％.
Abstract
In order to improve the acidity and fermentation efficiency of alcohol vinegar,using the total acid content as the response value,the formula of nutrient salt for alcohol vinegar fermentation was optimized by single factor experiments combined with response surface method.The results showed that MgSO4,CaCl2,aspartate(Asp)and proline(Pro)were the main factors affecting the total acid content of alcohol vinegar.The optimal nutrient formula for alcohol vinegar fermentation was as follows:glucose 1.50 g/L,alanine(Ala)0.15 g/L,Asp 0.44 g/L,Pro 0.18 g/L,ammonium citrate 0.15 g/L,CaCl2 0.09 g/L,MgSO4 0.09 g/L,pantothenic acid 0.12 g/L.Under these optimal conditions,the total acid content of alcohol vinegar was(53.85±0.22)g/L,which was increased by 12.19％compared with that before optimization.
基金项目
国家高技术研究发展计划项目(2012AA021201)
维普
万方数据