CAJ | 학술논문

选用大豆糖蜜为发酵基质，利用木醋杆菌发酵制备细菌纤维素。研究糖蜜浓度、酵母浸粉添加量、发酵时间、发酵温度、接种量以及初始pH对细菌纤维素合成量、持水性和复水率的影响，结果表明：大豆糖蜜营养丰富，在大豆糖蜜浓度为15%时，在其中添加1.5%酵母浸粉、接种量为6%、初始pH4.5、30℃恒温静止发酵6 d后细菌纤维素合成量为1.17 g/100 mL，持水性为98.16%，复水率为292%，并利用傅里叶红外分析表明产物为细菌纤维素。
선용대두당밀위발효기질，이용목작간균발효제비세균섬유소。연구당밀농도、효모침분첨가량、발효시간、발효온도、접충량이급초시pH대세균섬유소합성량、지수성화복수솔적영향，결과표명：대두당밀영양봉부，재대두당밀농도위15%시，재기중첨가1.5%효모침분、접충량위6%、초시pH4.5、30℃항온정지발효6 d후세균섬유소합성량위1.17 g/100 mL，지수성위98.16%，복수솔위292%，병이용부리협홍외분석표명산물위세균섬유소。
Bacterial cellulose (BC) was prepared from soybean molasses fermented by Acetobacter xylinum. The research explored parts of fermentation conditions on bacterial cellulose production , water holding capacity and rehydration rate as well, such as the soy molasses concentration, the amount of yeast extract, fermentation time, fermentation temperature, inoculum size and the initial pH. Results showed that the soybean molasses was rich in nutrients. The yield of BC was 1.17 g/100 mL when 15%soy molasses with the addition of 1.5%yeast extract was conducted to static fermentation at pH 4.5 , 6%inoculum size and 30℃for 6 days. Water holding capacity of bacterial cellulose was 98.16 %, bacterial cellulose rehydration was 292 %. The product was bacterial cellulose by Fourier transform infrared analysis.