柑橘皮渣发酵生产柠檬酸工艺参数优化研究  

Study on Optimization of Technological Parameters of Citric Acid Fermentation in Citric Pomace

作　　者：黄健[1] 张迎君[1] 武峥[1] 张超[1] 曾顺德[1] 周兴智[1] 

机构地区：[1]重庆市农业科学院 果树研究所,重庆江津402260

出　　处：《西南师范大学学报（自然科学版）》2007年第3期106-110,共5页Journal of Southwest China Normal University(Natural Science Edition)

摘　　要：以黑曲霉为菌种,柑橘皮渣为原料进行半固态发酵生产柠檬酸,通过正交法对甘油,甲醇、金属离子、温度和时间等影响因子进行优化,探索黑曲霉的产酸特性和柠檬酸发酵工艺.结果表明,甘油抑制了特异性线粒体酶中的NADP+和异柠糠酸脱氢酶(ICDH),导致顺乌头酸酶平衡,促使构建柠檬酸骨架.甲醇抑制了2-酮戊二酸脱氧酶,从而促进柠檬酸累积.In this study, citric acid was produced by semisolid fermentation of Aspergillus niger with citric pomace as the raw material. In an orthogonal test, the combination of the factors of glycerin, methanol, metal ions, temperature and time was optimized, and the acid-producing properties of A. niger and the technological parameters of citric acid fermentation were studied. The results showed that glycerin inhibited NADP^＋ and isocitric dehydrogenase （ICDH）, thus resulting in an aconitase balance and promoting the formation of the structure of citric acid. Methanol inhibited keloglutarate dehydrogekase, leading to the accumulation of citric acid.

关 键 词：黑曲霉 柑橘皮渣 正交法 柠檬酸 

分 类 号：S666.1[农业科学—果树学]