新型混菌发酵制备丙酸工艺及其优化

刘寅 孙浩 毛多斌 杨雪鹏 魏东芝

刘寅, 孙浩, 毛多斌, 杨雪鹏, 魏东芝. 新型混菌发酵制备丙酸工艺及其优化[J]. 食品工业科技, 2013, (14): 201-204. doi: 10.13386/j.issn1002-0306.2013.14.030
引用本文: 刘寅, 孙浩, 毛多斌, 杨雪鹏, 魏东芝. 新型混菌发酵制备丙酸工艺及其优化[J]. 食品工业科技, 2013, (14): 201-204. doi: 10.13386/j.issn1002-0306.2013.14.030
A novel preparation technology of mixed fermentation for the production of propionic acid and its optimization[J]. Science and Technology of Food Industry, 2013, (14): 201-204. doi: 10.13386/j.issn1002-0306.2013.14.030
Citation: A novel preparation technology of mixed fermentation for the production of propionic acid and its optimization[J]. Science and Technology of Food Industry, 2013, (14): 201-204. doi: 10.13386/j.issn1002-0306.2013.14.030

新型混菌发酵制备丙酸工艺及其优化

doi: 10.13386/j.issn1002-0306.2013.14.030
基金项目: 

国家科技重大专项(2012ZX09304009); 河南省国际科技合作计划项目(134300510012); 郑州轻工业学院博士科研基金(2010BSJJ019);

详细信息
  • 中图分类号: TQ223.123

A novel preparation technology of mixed fermentation for the production of propionic acid and its optimization

  • 摘要: 以产酸丙酸杆菌和酵母菌为菌种,进行混菌发酵制备丙酸的工艺研究,并探索最优工艺条件。通过单因素实验和正交优化实验确定了最优发酵工艺条件为:酿酒酵母为辅助菌,接种比例为Pa∶Sc=2.5∶1,接种间隔时间为8h,发酵温度为30℃,以NaOH(2mol/L)溶液为中和剂,采用自动流加方式,发酵时间为180h。优化后的混菌发酵工艺能有效提高丙酸产量,丙酸产量达24.16g/L,与纯菌发酵相比提高46.34%。 
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出版历程
  • 收稿日期:  2013-02-04

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