【摘要】 目的:通过考察不同配比枣发酵液、果胶酶前处理及摇床转速、摇瓶装液量、发酵温度、发酵时间等发酵条件,进行微生物发酵枣香料产酯条件的优化。方法:进行微生物发酵枣香料的实验,通过发酵液总酯的测定来考察各项发酵条件对产酯的影响。结论:当大枣与豆芽汁按1∶5(W/V)配比作为发酵液,0.2%(W/W)的果胶酶添加量,45℃酶解2h,进行大枣发酵液的前处理,500mL三角瓶装入150mL大枣发酵液,在温度30℃,摇瓶转速100r/min的条件下,发酵5d,产酯最高可达5.93mg/mL。更多还原

【Abstract】 Objective:The effects of ratio of material to solvent,pectinase usage,shaker speed,liquid volume,temperature and time on fermentation of jujube were studied in this paper. Methods:The fermentation conditions were studied by ester-producing. Results:The optimal fermentation condition were the ratio of material to solvent 1∶ 5,0. 2% of pectinase,45℃ to degradation for 2h,150mL medium volume in 500mL triangle flask bulk,30℃,100r/min to ferment for 5d,the ester-producing was up to 5. 93mg/mL.更多还原