木薯粉与糖蜜混合发酵柠檬酸的研究  

Study on Mixed Fermentation of Citric Acid with Manioc Flour and Sugarcane Molasses

作　　者：易弋[1] 伍时华[1] 蒋常德[1] 黄翠姬[1] 黎娅[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品科学》2007年第10期395-397,共3页Food Science

摘　　要：利用木薯粉进行柠檬酸发酵,研究了发酵温度、起始糖浓度、起始pH值、摇瓶发酵的装液体积对柠檬酸发酵的影响,确定了柠檬酸批式发酵的优化条件,即:35℃的发酵温度,50ml的摇瓶发酵装液体积,5.0的发酵起始pH值,12%的起始糖浓度。在此优化条件下进行了木薯粉与糖蜜混合配比的发酵实验,最终确定了木薯粉与糖蜜混合的最佳配比为9:1。The manioc flour was fermented to produce citric acid. The effects of fermenting temperature, initial sugar concentration, initial pH and liquid volume on the fermentation to produce citric acid were detected. The optimum fermenting conditions were： fermentation temperature 35 ℃, initial pH5.0, initial sugar concentration 12% and 50 ml of fermentation liquid volume. Under these conditions, the manioc flour and sugarcane molasses were mixed according to different proportions to ferment citric acid. The results showed the rate of 9：1 of manioc flour and sugarcane molasses was the best condition for mixed fermentationo fc itrica cid.

关 键 词：木薯粉 糖蜜 混合发酵 柠檬酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]