Optimization on process conditions for acetic acid bacteria bran-koji

Authors

PAN Wanshu, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
PENG Yang, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
DU Dazhao, Sichuan Baoning Vinegar Co., Ltd., Langzhong, Sichuan 637400, China
WU Yuanming, Sichuan Baoning Vinegar Co., Ltd., Langzhong, Sichuan 637400, China
LIU Fang, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
WANG Rui, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
AO Xiaolin, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China; Research Institute of Food Processing and Security, Sichuan Agricultural University, Yaan, Sichuan 625014, China
LIU Shuliang, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China; Research Institute of Food Processing and Security, Sichuan Agricultural University, Yaan, Sichuan 625014, China

Abstract

Acetobacter pasteurianum C9-4 was used as bran fermentation strain, and the preparation conditions of acetic acid bacteria bran koji fermentation were optimized by response surface method. The result showed that the best preparation conditions were: content of acetic acid 1.03 mL/100 g, condent of ethanol 2.09 mL/100 g and content of inoculation 4.09 mL/100 g. Under the condition, the production reached 1.38×10⁸ CFU/g. The culture was expanded in vinegar factory with the optimized parameter, the total number of acetic acid bacteria could reach 10⁸ CFU/g in the process of expanding the culture. This experiment provides a reference for the preparation of acetic acid bacteria bran koji and its bioaugmentation in solid vinegar fermentation.

Publication Date

10-28-2018

First Page

206

Last Page

211

DOI

10.13652/j.issn.1003-5788.2018.10.041

Recommended Citation

Wanshu, PAN; Yang, PENG; Dazhao, DU; Yuanming, WU; Fang, LIU; Rui, WANG; Xiaolin, AO; and Shuliang, LIU (2018) "Optimization on process conditions for acetic acid bacteria bran-koji," Food and Machinery: Vol. 34: Iss. 10, Article 41.
DOI: 10.13652/j.issn.1003-5788.2018.10.041
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/41

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