利用豆渣、黄浆水发酵生产曲酸的研究  

THE STUDY OF FERMENTATION OF KOJIC ACID USING WASTE WATER AND RESIDUES OF BEAN CURD PRODUCTION

作　　者：熊卫东[1] 卫军[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,450002

出　　处：《食品研究与开发》2004年第4期52-57,共6页Food Research and Development

基　　金：河南省自然科学基金项目(20021800010)

摘　　要：实验以豆腐渣、黄浆水为主要原料利用米曲霉发酵生产曲酸,对发酵生成曲酸所需添加的各种营养因素和发酵条件进行了研究。得出该茵利用豆渣的最佳发酵培养基为:豆渣80％、麸皮24％、酵母膏1.2％、Mg-SO4·7H2O 0.16％,pH为自然;接种量为10％,每250mL三角瓶装量为50g,在30℃发酵培养,5～6d菌体生长量和曲酸产量最大。米曲霉利用黄浆水生产曲酸的最佳发酵培养基为:葡萄糖12％、酵母膏0.5％、MgSO4·7H2O0.05％、K2HPO4 0.05％、黄浆水100％,pH为6.0,接种量10％。每250mL三角瓶装量100mL在30℃转速为200r/min的摇床振荡发酵培养,5～6d菌体生长量和曲酸产量最大。In this article, the fermentation condition of Kojic acid production using waste wa-terof residues of food industry by A. oryzae was studied. The result showed that the optimum culture medium composition(%)of waste residues were: wheat bran 24%,yeast lixivium 1.2%, MgSO4 · 7H2O 0.16%, residues of bean curd production 80%, pH6.0, and the temperature was 30 ℃. The volume of inoculation was 10%, and 250mL shake filled with 50g medium. Time course producing Kojic acid was studied, and the yield of Kojic acid in the fermentation medium rapidly increased with the period of incubation and reached a maximum around 5~6 days. The condition of Kojic acid production by A. oryzae with waste water under an optimal shaking flask cultivation were: glucose 12%, yeast lixivium0. 5%, MgSO4 · 7H2O 0.05%, K2HPO4 0.05%, waste water 100%, pH 6.0, and temperature was 30℃. The volume of inoculation was about 10%, and 250mL shake filled with 100mL medium. The yield of Kojic acid in the fermentation medium rapidly increased with the period of incubation and reached a maximum around 5 ~ 6 days.

关 键 词：利用 豆渣 黄浆水 发酵生产 曲酸 米曲霉 

分 类 号：TQ922[轻工技术与工程—发酵工程]