摘要： 本课题采用不易储藏的水果（梨）及水果渣作为培养基的碳源，进行单因素实验的研究，对发酵产物进行了鉴定和分析处理。探究BC膜的抑菌效果，细菌纤维素膜作为载体分别浸泡于银耳多糖溶液和1,3-丁二醇溶液中制成具有抑菌功效的细菌纤维素湿膜，研究其抑菌效果。通过单因素实验设计正交试验方案，通过称量法确定细菌纤维素的产量，通过感官评价和电子舌电子鼻试验检测发酵液（果醋）的风味物质变化，确定了梨汁发酵产细菌纤维素和果醋最大联产和最优风味的最优生长条件：木醋杆菌M12和醋酸菌6-5混合发酵，葡萄糖添加量20g/L，柠檬酸添加量4.5g/L，接种量10%，温度30℃，转速160r/min。

关键词： 细菌纤维素；梨汁发酵；果醋；条件优化

Optimization of Conditions and Production of Bacterial Cellulose and Fruit Vinegar Fermented by Pear Juice

Abstract: In this study, non-storable fruits (pears) and fruit slag were used as the carbon source for the culture medium. Single factor tests were conducted to identify and analyze the fermentation products. The antibacterial effect of BC membrane was investigated. Bacterial cellulose membrane as a carrier was soaked in Tremella Polysaccharide Solution and 1,3-butanediol solution to prepare the bacterial cellulose wet film with antibacterial effect, and its antibacterial effect was studied. A single factor experiment was used to design an orthogonal test scheme, and the yield of bacterial cellulose was determined by weighing method. The sensory evaluation and electronic tongue electronic nose test were used to detect the change of flavor substances in the fermentation broth (fruit vinegar) to determine the fermentation of bacterial fiber produced by pear juice. The optimal growth conditions for maximum co-production and optimum flavor of vegetarian and fruit vinegar: Acetobacter xylinum M12 and acetic acid bacteria 6-5 were mixed and fermented. The amount of glucose added was 20 g/L, the amount of citric acid added was 4.5 g/L, the inoculation amount was 10%, the temperature was 30° C., and the rotation speed was 160 r/min.

Keywords: Bacterial cellulose; pear juice fermentation; fruit vinegar;optimization

目录

1 前言 1

1.1 果醋简介 1

1.1.1 果醋的保健功能 1

1.1.2 果醋的研究现状 1

1.2 细菌纤维素膜 4

1.3 本课题研究的目的和意义 4

2 实验材料和方法 5

2.1 实验材料 5

2.1.1 菌种 5

2.1.2 原料与试剂 5

2.1.2 仪器设备 5

2.2 实验方法 6

2.2.1 培养基的配制 6

2.2.2 分析测定方法 6

2.2.3 细菌纤维素膜的制备和提取方法 7

2.2.4 细菌纤维素膜的抑菌性测试方法 8

2.3 影响细菌纤维素产量的条件优化 9

2.3.1 单因素试验 9

2.3.2 正交试验方案设计 9

2.3.3 感官评价 10

2.4  电子鼻、电子舌数据分析的方法 10

2.4.1 电子鼻检测的方法 10

2.4.2 电子舌检测的方法 10

3 实验结果 10

3.1 单因素实验确定影响BC产量的主要因素 10

3.1.1 发酵使用的不同菌种的选择 10

3.1.2 发酵选择不同葡萄糖添加量对BC 产量的影响 11

3.1.3 发酵选择不同接种量对BC产量的影响 12

3.1.4 发酵选择不同柠檬酸添加量对BC产量的影响 13

3.1.5 发酵条件选择不同的初始 pH 对细菌纤维素产量的影响 13

3.2 产物鉴定 14

3.3 抑菌试验 15

3.3.1 吸光度法 15

3.3.2 抑菌圈法 16

3.4 正交试验确定最优水平 17

3.4.1 正交试验方案设计 17

3.4.2 正交试验结果分析 18

3.5 感官评价 19

3.5.1 从四个方面鉴别正交试验9种不同果醋发酵液样品 19

3.5.2 电子鼻鉴别正交试验9种不同果醋发酵液样品 22

3.5.3 电子舌鉴别正交试验9种不同果醋发酵液样品 24

4 结论 26