摘要
以海藻酸钙(calcium alginate,CA)和聚乙烯醇(polyvinyl alcohol,PVA)为共聚物,对异常汉逊酵母(Hansenula anomala)进行乙酸乙酯(ethyl acetate,EA)调味酒的固定化发酵。研究了海藻酸钠(sodium alginate,SA)、PVA、CaCl2浓度对固定化发酵的影响,SA-PVA和CaCl2-H3BO3浓度(正交试验法)、固定化时间及固定化颗粒包埋量对EA调味酒发酵的影响。进行重复发酵试验,确定最佳固定化方法为:以1.5%CaCl2-饱和H3BO3为交联剂,按2%SA-9%PVA混合材料的配比制作固定化颗粒,固定6h,包埋量为10进行单菌株发酵,得到EA质量浓度为3.99g/L。同时,比较分析了固定化和传统游离发酵酵母菌增殖情况及其成品酒(清香型)的各项品质指标。结果表明,固定化发酵EA调味酒不仅可以提高菌株发酵力,还可减少育种环节,提高生产效率和产品品质,为调味酒的生产应用奠定了基础。
We brewed the ethyl acetate （EA） flavoring liquor by immobilization technology, which was used in the fermentation with Hansenula anomala and carried out by calcium alginate and polyvinyl alcohol （PVA）. Firstly, some impact elements such as sodium alginate （SA）, PVA and CaCl2 concentrations on immobilized fermentation were researched. Then, we studied the effect of SA-PVA and CaC12-H3BO3 concentrations on immobilized fermentation by orthogonal method. Furthermore, the influences of time and embedding capacity on immobilized fermentation were investigated in the brewing of EA flavoring liquor. Finally, after repeat fermentations, the optimal method was that, the grains were immobilized for 6 hours with 10 times embedding capacity, which was made of 2%CA-9%PVA mixed 1.5%CaCI2-5%H3BO3 which was utilized as the cross linking agent in immobilized grains. After single strain fermentation, the content of EA was 3.99g/L. Meanwhile, we compared with the qualities between immobilized and traditional fermentation products （Fen）. The results indicated immobilization technology in the brewing of EA flavoring liquor could improve the ability of yeast, reduce the strain breeding process, and enhance production efficiency and product quality. The research would be a base on the production and application in Chinese flavoring liquor.
出处
《中国酿造》
CAS
2013年第4期64-69,共6页
China Brewing
基金
山西省青年科学基金项目(2012021021-7)
关键词
固定化技术
乙酸乙酯
调味酒
immobilization technology
ethyl acetate
llavonng liquor
作者简介
宋韡（1984-），女，助教，研究方向为微生物发酵工程与应用。
