【摘要】 研究以B淀粉为原料,经过液化、糖化、酒精发酵后,进行醋酸发酵,通过响应面法对温度、酒精度、醋酸菌接种量3个变量进行优化,研究醋酸发酵的最佳工艺条件,为B淀粉的后续开发利用提供理论依据。结果显示:小麦B淀粉醋酸发酵最佳工艺条件为:发酵温度30℃,酒精度5.1%,醋酸菌接种量4.9%,在此条件下发酵14天可得到最高酸度9.11g/dL。更多还原

【Abstract】 Take B-starch as raw material,after liquefaction,saccharification,alcohol fermentation,acetic acid fermentation,using response surface methods to optimize acetic acid inoculation quantity,alcohol degree and temperature.The optimum process condition is found for acetic fermentation,which provides a strong basis for subsequent development and utilization of B-starch.The results are as follows:the optimum technological condition is temperature of 30℃,alcohol of 5.1%,acetic acid inoculation quantity of 4.9%,and the acidity reaches 9.11g/dL after 14days’ fermention under such conditions.更多还原