以探索酒精醋发酵工艺为目的,采用均匀设计方法综合考察葡萄糖、酵母粉、NaH2PO4、KH2PO4、MgSO4五种培养基成分对醋酸杆菌发酵过程中菌体量和产酸的影响。根据多元线性回归方程并结合生产实际得出优化培养基组成为:葡萄糖5 g/L、酵母粉3 g/L、NaH2PO4 0.7 g/L、KH2PO4 0.6 g/L、MgSO4 0.4 g/L,验证实验的验证值与预测值之间吻合较好。5 L发酵罐中进行发酵研究,分批发酵25 h后获得菌体量为0.42 g/L,酸度达到57.6 g/L,在分批发酵基础上能连续分割发酵,乙醇转化率为95%,生产强度达到2.0 g/(L.h),相对国内生产水平提高33%,达到国际上酒精醋生产水平。

According to preliminary experiments,a uniform design(UD) involving 10 experiments of 5 variables at 10 levels was applied to determine the optimum composition of the fermentation media of acetobacter,which com-prehensively survey the effect of glucose,yeast powder,NaH2PO4,KH2PO4,MgSO4 on biomass and acetic acid.The experimental data were analyzed by stepwise regression to obtain a linear regression model for optimized fermentation media: Glucose 5 g/L,yeast powder 3 g/L,NaH2PO4 0.7 g/L,KH2PO4 0.6 g/L,MgSO4 0.4 g/L.Under theseconditions,theoretical values were in close agreement with the actual experimental values.At the same time,a batch fermentation conducted in 5 L tank for 25 h,which obtained 0.42 g/L of biomass,5.76 g/100 mL acetic acid.After that,semi-continuous fermentation were acted,95% conversion rate of ethanol.The productivity was 0.2 g/(100 mL.h),which had achieved the international level of production of alcohol vinegar.