巴氏醋酸杆菌醋酸发酵工艺的优化-中国酿造.PDF

2009 No．3 · · Serial No．204 China Brewing 34 Research Report 巴氏醋酸杆菌醋酸发酵工艺的优化 刘洪祥，王 敏*，王春霞，沈妍君，郑 宇，骆健美 （工业微生物教育部重点实验室天津科技大学生物工程学院，天津300457） 摘 要：分析比较了巴氏醋酸杆菌AC2005和恶臭醋酸杆菌AS1.41 的菌种性能，发现菌株AC2005对酒精和醋酸的耐受性较AS1.41优 越。采用响应面分析方法对巴氏醋酸杆菌AC2005初始发酵培养基进行了优化。确定了其最佳水平组合为酒精浓度2.7% 、醋酸浓度 2.6 g/100mL、装液量40.0mL 时，酒精转化率为97.5%，醋酸浓度可达到5.2 g/100mL。在此基础上初步建立了巴氏醋酸杆菌AC2005单 批补料的发酵工艺，在发酵过程中补加3次山楂果酒以维持发酵液中酒精浓度为2.0%vol～2.5%vol ，发酵周期80h～85h，醋酸浓度可 达7.0 g/100mL～8.0 g/100mL。 关 键 词：巴氏醋酸杆菌；恶臭醋酸杆菌；醋酸；发酵；响应面分析法 中图分类号：TQ921 文献标识码：A 文章编号：0254-5071 （2009）03-0034-03 Technology optimization of acetic acid fermentation of Acetobacter pasteurium LIU Hongxiang, WANG Min*, WANG Chunxia, SHEN Yanjun, ZHENG Yu, LUO Jianmei (Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianj in University of science and technology, Tianj in, 300457, China) Abstract: The performance of Acetobacte pasteurium AC2005 and Acetobacter rancens AS1.41 were compared. AC2005 showed a better toleration to alcohol and acetic acid than AS1.41. With Response Surface Methodology, the initial fermentation medium of AC2005 was optimized. The optimal medium contained 2.7% alcohol concentration and 2.6 g/100 ml acetic acid, by which the alcoholic conversion rate was 97.5% and the concentration of acetic acid was up to 5.2 g/100 ml when the medium volume was 40.0 mL. Based on this study, the fed-batch fermentation technology of A. pasteurium AC2005 was established. Hawthorn fruit wine was added to the broth for three times to maintain a 2.0%~2.5% （v/v）alcohol concentration in fermentation. The concentration of acetic acid reached 7.0g/100 ml~8.0g/100