Ventilation method for accelerating acid production in lactic acid fermentation

Abstract

The invention discloses a ventilation method for accelerating acid production in lactic acid fermentation. The ventilation method comprises the steps of (A) at the early stage of fermentation, introducing sterile air carrying an oxygen supply agent into lactic acid fermentation feed liquid; and (B) at the later stage of fermentation, stopping introducing sterile air carrying the oxygen supply agent into the lactic acid fermentation feed liquid. According to the method, the oxygen content in the fermentation liquid can be effectively increased, and lactic acid bacteria are promoted to consume more glucose more quickly to generate lactic acid.

Description

technical field [0001] The invention relates to the technical field of lactic acid fermentation production. Specifically, it is an aeration method to accelerate acid production in lactic acid fermentation. Background technique [0002] In the production of lactic acid fermentation, it is necessary to pass sterile air into the fermenter to promote lactic acid bacteria to consume more glucose to produce lactic acid. The amount of ventilation directly affects the ability of the bacteria to obtain oxygen during the growth process. Due to the limitation of the ability of the fermented liquid to exchange dissolved oxygen with the air, even increasing the amount of air introduced or increasing the oxygen content in the air cannot effectively increase the dissolved oxygen content in the fermented liquid, and excessive ventilation will seriously inhibit the growth of lactic acid bacteria. Therefore, in actual production, the amount of dissolved oxygen in the fermentation broth canno...

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Problems solved by technology

Due to the limitation of the ability of the fermented liquid to exchange dissolved oxygen with the air, even increasing the amount of air introduced or increasing the oxygen content in the air cannot effectively increase the dissolved oxygen content in the fermented liquid, and excessive ventilation will seriously inhibit the growth of lactic acid bacteria. Therefore, in actual production, the amount of dissolved oxygen in the fermentation broth cannot be effectively increased by increasing the amount of air introduced or increasing the oxygen content in the air, and cannot promote lactic acid bacteria to consume more glucose faster and generate lactic acid

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