CAJ | 학술논문

以荠菜和番茄为基料,用嗜酸乳杆菌和植物乳杆菌为试验菌种进行乳酸发酵,在发酵工艺优化的基础上,对5L罐乳酸菌分批发酵过程进行研究,建立了菌体生长、产物生成和底物消耗动力学模型,经验证,模型的理论值和实验值拟和较好.所建动力学模型对乳酸菌发酵荠菜.番茄复合蔬菜汁的反应器设计、工艺原理以及有效的控制发酵过程具有指导意义.
이제채화번가위기료,용기산유간균화식물유간균위시험균충진행유산발효,재발효공예우화적기출상,대5L관유산균분비발효과정진행연구,건립료균체생장、산물생성화저물소모동역학모형,경험증,모형적이론치화실험치의화교호.소건동역학모형대유산균발효제채.번가복합소채즙적반응기설계、공예원리이급유효적공제발효과정구유지도의의.
Capsella bursa-pastoris L. and tomato mixed juice was fermented with Lactobacillus acidophilus and Lactobacillus plantarum. The fermentation process was optimized in a 5 L batch cylinder and the kinetic models of cell growth, lactic acid formation, and glucose consumption were established. Results showed that the theoretic values of the models and the experimen-tal data were in good agreement. The kinetic models were helpful to practical reactor design, craft management and control of the fermentation process.