以赣南脐橙果酒为原料,探讨了液态深层发酵脐橙果醋的生产工艺。试验以15L自吸式罐采用半连续发酵工艺,确定营养盐添加量为0.2%,分割量为40%时,发酵周期稳定在24 h以内;考察了菌种对高酸度环境的耐受性,酸度为7.75 g/100 mL时未出现明显底物抑制效应。结合50 L自吸式罐分批发酵数据,遵循"快放慢补"原则,创造性将分时序补料法用于醋酸半连续发酵:补料过程持续5h,分割量为35%。该研究结果应用于20t工业放大生产中优势明显,整体平均产酸速率高达2.1 g/(L.h)。

This study investigates the manufacturing technique of navel orange vinegar in the situation of submerged fermentation,and the material is navel orange wine.This experiment uses semi-continuous fermentation technology to ferment with 15 L self-aspirated acetator.The conditions of this study are nutrients 0.2%,split amount 40% and fermentation period within 24 hours.This research studies culture's tolerance in high acidity environment,and there is no obvious substrate inhibition effect in acidity 7.75 g/100 mL.Following the principle of "split fast and feed slow",this paper creatively puts forward to a sub-sequence fed technology in fed-batch culture by combining the experiment data from 55 L self-aspirated acetator batch culture.Our technique includes continuing feeding process 5 hours and splitting amount 35%.The technique has shown better effects when applied in 20 kL industrial scale production,and the overall average of acid production rate ups to 2.1 g/(L·h).This production technique is in the leading position on a domestic level.