L-苹果酸一步发酵法的工艺研究及浅析  

Research on one step fermentation of L-malic acid

作　　者：田三德[1] 吴艳娜[1] 解尚云[1] 杨君[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2008年第6期106-108,共3页Food Science and Technology

摘　　要：国内外有机酸发酵中,苹果酸发酵的方法分为两种,即"一步法"和"两步法"。以米曲霉为菌种,通过一步发酵法生产L-苹果酸,应用正交实验设计法对温度、接种量、起始糖浓度以及碳酸钙加量4因素进行探索,确定最优工艺条件。结果表明,最适发酵条件为温度34.0℃、起始糖浓度为100.0g/L、接种量8.0%、碳酸钙加量75.0g/L。In the fermentation of L-malic acid at home and abroad, malic acid fermentation can be divided into two methods, the one step fermentation and two step fermentation. Select Aspergillus oryzae as the strain of one step fermentation to yield L-malic acid. Through single factor and orthogonal experiment, we discuss four factor such as temperature, inoculums size, the initial content of calcium carbonate and the initial content of glucose and find that the best condition is temperature（34.0 ℃）, inoculum（8.0%）, the initial content of glucose （100.0 g/L）, the initial content of calcium carbonate（75.0 g/L）.

关 键 词：苹果酸 米曲霉 一步法发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]