山梨醇连续发酵生产山梨糖过程的研究  

STUDY ON THE CONTINUOUS FERMENTATION OF SORBITOL IN SORBOSE PRODUCTION

作　　者：章学钦[1] 李勃[1] 俞俊棠[1] 乐慧慧[2] 

机构地区：[1]华东化工学院生物化工研究开发中心,上海200237 [2]联合化学反应工程研究所华东化工学院分所,上海200237

出　　处：《化学反应工程与工艺》1993年第4期461-464,共4页Chemical Reaction Engineering and Technology

摘　　要：在工作容积10立升的发酵罐内进行了山梨醇的连续发酵试验,探讨了工业生产的可能性。通过实验,求得了满足工业生产要求的工艺操作条件,并与分批发酵作比较,连续发酵具有较高的生产能力。实验结果表明,山梨醇连续发酵生产山梨糖具有工业化的前景。Production of sorbose by continuous fermentation of sorbitol in a stirred aerated fermentor of 10 liters has been investigated.The operation conditions which satisfy the requirements of industrial production were experimentally obtained.The continuous fermentation of sorbitol gives higher pro- ductivity in comparison with batch fermentation.The results showed that continuous fermentation process of sorbitol possesses broad prospect for industrial production of sorbose.

关 键 词：连续发酵 山梨醇 山梨糖 维生素C 

分 类 号：Q564[生物学—生物化学]