FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 35-37.

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Study on Characteristics of Immobilized Acetobacter Cells
 

 LUO  Zi-Sheng,   Xi-Yu-Fang,   Zhang-Wei-Guang, ZENG  Fan-Kun,   Wu-Yong-Xian   

  • Online:2001-10-15 Published:2012-02-15

Abstract:  Characteristics of immobilized acetobacter cells for limonin debittering debittering in citrus juices were investigated.The immobilized cells for optimal debittering showed that the shaking flask should be running 106r/min,pH 4.5,25℃, while the shaking tlask of the relative debittering of the free cells were running at 160r/min,pH5.5.25℃.Low concentration of sodium chloride inhibited debittering of immobilized and free cells.Debittering rate came to a saturation with limonin concentration of 30 mg/kg for the immobilized cells while for the free cells with the concentration of 35mg/kg.Heat stability of immobilized cells worked better than that of free cells.

Key words: Acetobacter Limonin Debittering Immobilized cells