Applying Enzyme Technology On Resolving The Turbidity And Sedimentation In ShanXi Super-Mature Vinegar

The test analysed the cause of turbidity and sedimentation in Shanxi Super-Mature Vinegar, basing on physical and chemical analysis and microbiological detection on samples, and screened high-performance strain H309 of acid proteinase, and delt with the turbidity and sedimentation by coarse enzyme from H308 fermenting. Results as follows:One: Shanxi Super-Mature Vinegar contained protein 76.18%, amylum 5.3%, the cells number2.60 × lO⁶ per milliliter and bacteria amount 34 per ml , most of which were bacillus, a little of which were other bacteria , taking one colony to observe by speculum.The main cause leading to turbidity and sedimentation in Shanxi Super-Mature Vinegar were imperfect decomposition of crude materials and pollution of harmful strains.Two: The strain H309 was determined to be high performance of acid proteinase , as compared to H301,H302,H307,H309,H303-4-3,it's fitness to situation: pH4.5, culture temperature 30℃, culture time 30h,most suitable temperature of enzyme function 50℃ .The highest enzyme unit was to be 3027u/mg under perfect situation.Three: Better additive amount of enzyme was 3.0% to sample₁ which had turbidity and sample₂ which has just been down-line .The time data of repeating sedimentation separately were 41d and 54d.Additive amount in test follows to 0.5%,1.0%,1.5%,2.0%,2.5%,3.0%,4.0%. In delt vinegar samples bacteria amount was 600 per m1 , no Escherichia Coli was found and ammonianitrogen date were 0.343g/100ml and 0.336g/100ml , as compared with control , separately 28% and 23% raised.Four: The vinegar samples just down-line was delt with immobilized coarse enzyme agent with Natrium alginate . The additive amount of enzyme accords to 3%. The stability of fixed enzyme was without apparently change after multiple batching. Gel pearls approximately remain former look after 5 continuous cycles . Average of repeating sedimentation in vinegar samples was 61 days , it's 51 days longer than controls .The Vinegar juices delt with this way remain high clarity than those done with free enzyme , and which come out very light sedimentation ,and no evident addition after long storage.