利用苹果渣发酵生产L-苹果酸工艺研究  

Study on L-Malic Acid Production Technology by Submerged Fermentation

作　　者：张居尚 杨新文[1] 雷萍[2] 孙悦迎[2] 张文隽[2] 张慧[2] 

机构地区：[1]陕西省苹果研究发展中心,陕西西安710016 [2]陕西省微生物研究所,陕西西安710043

出　　处：《食品科学》2009年第2期127-129,共3页Food Science

摘　　要：以苹果渣为原料,经过去毒处理,在50L发酵罐中液体深层发酵生产L-苹果酸。研究了发酵过程中通气量、温度,以及搅拌转速等因素对苹果渣转化率、L-苹果酸产率的影响。结果表明,液体深层发酵生产L-苹果酸的最佳发酵工艺条件为:苹果渣浓度6%,发酵前期通气量(V/V)1:0.15(发酵48h前)～1:0.4(发酵48h后),温度30℃(发酵48h前)～28℃(发酵48h后),初始pH6.0～6.2,发酵周期108～120h,搅拌转速90r/min,苹果渣的平均转化率66.67%,平均产L-苹果酸40g/L。The pomace,which had been detoxified,was used as raw material to produce L-malic acid in 50-L fermentor by submerged fermentation.The fermentation conditions were in vestigated such as the variations of ventilation volume,temperature,pH value and rotation speed,which could affect the conversion rate of pomace and L-malic acid yield. The results showed that the average conversion rate of pomace and the average L-malic acid yield are 66.67% and 40g/L respectively,under the optimal conditions: pomace concentra...

关 键 词：苹果渣 液体深层发酵 再利用 L-苹果酸 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]