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南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

卷:

05卷

期数:

2005年03期

页码:

076-78

栏目:

出版日期:

2005-09-30

文章信息/Info

Title:

Study on the Fermentation of Cl.klugveri

作者:

戴 群¹;  赵光鳌²;  王宁波¹

1. 江苏教育学院生物系, 江苏南京210013;
2. 江南大学生物工程学院, 江苏无锡214036

Author(s):

DAI Qun¹; ZHAO Guangao²; WANG Ningbo¹

1. Department of Biology, Jiangsu Institute of Education, Jiangsu Nanjing 210013, China; 2. School of Biotechnology,Southern Yangtze University, Jiangsu Wuxi 214036, China

关键词:

己酸菌;  发酵;  己酸乙酯;  己酸;  窖泥

Keywords:

C.l baker; i ferm en tation;  e thy l capriate;  capro ic ac; i bodega mud

分类号:

TS261;

摘要:

己酸乙酯是浓香型白酒区别于其它香型白酒的主要香味成分.适量的己酸乙酯是决定浓香型白酒质量的一个重要指标,也是曲酒优质率的主要限制因素.己酸乙酯的产生需要很长的时间,而发酵时间有限,故可用己酸乙酯的一个重要前体—己酸作为间接指标.本文利用从洋河酒厂股份有限公司窖泥中分离得到的一株己酸菌—J7菌株,在实验室条件下模拟了其生长环境,通过测定己酸的含量来寻找适合J7菌株产酸的发酵条件.经实验表明,J7菌株的最适生长pH为7.5,它可利用葡萄糖生成少量的己酸,利用丙酸、丁酸可合成较多的己酸,其最适的碳源组成是2%的乙醇和2%的乙酸钠.

Abstract:

E thy l capriate is the m ain frag rance that distingu ishes Luzhou-dagu Baijiu and other types o f a lcoho .l C apro ic ac id is regarded as not on ly an important index o f dete rm ining the quality of frag rance a lcoho,l but a lso am a in restricted factor of the qua lity o fLuzhou-dagu Baij iu. During the ferm enta tion o f m icrobe, the cond ition of ferm en tation no t on ly has an im pac t on ge rm, but also influences the synthes is o fm etabo lic products. D ifferent conditions lead to different produc ts in the course o f me tabo lic reaction. In this paper, the autho r tr ies to find out the prope r cond-i tions o f grow th and investig ate the param eters o f the ferm enta tion w ith the J7 stra in o f C l . k luyveri. The research show s that the J7 stra in’ s best pH is 7. 5; 2% ethano l and 2% acetic- natr ium a re the best carbon sources.

备注/Memo

备注/Memo:

作者简介: 戴群( 1971-) , 女, 讲师, 主要从事微生物发酵等方面的教学与研究. E-m ail:n jdaiqun@ sohu. com

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更新日期/Last Update: 2013-04-29