混合发酵法生产L-苹果酸的工艺研究及浅析  

Research on the hybrid fermentation to develop L-malic acid

作　　者：田三德[1] 吴艳娜[1] 徐新丽[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》2009年第3期232-234,239,共4页Food Science and Technology

摘　　要：采用华根霉和毕赤酵母菌株混合培养发酵生产L-苹果酸,分别探讨了葡萄糖浓度、华根霉接种量、混合培养方式和聚乙二醇添加量对发酵生产L-苹果酸的影响。通过正交实验确定了发酵条件的最优组合:葡萄糖浓度140.0g/L,华根霉接种量为发酵液的10.0%,混合培养方式是先在往复摇床上培养3d,再在旋转摇床上培养2d,然后接入毕赤酵母继续培养5d,聚乙二醇的添加量为10.0%。在最优条件下,L-苹果酸产酸水平达78.9g/L,对投糖浓度的摩尔转化率为87.4%。Use Rhizopus chinensis Saito and Pichia membranae faciens Hansen mix raise to ferment the L- malic acid, discussed in separately the culture medium the glucose density, Rhizopus chinensis Saito has vaccinated the quantity, the mix raise way, and the polyethylene glycol recruitment to ferments the L- malic acid influence. Through single factor and orthogonal experiment, we discuss the best condition is： glucose density 140.0 g/L, Rhizopus chinensis Saito vaccinates the quantity for to ferment the fluid 10.0%, the mix raise way solid raises first on the reciprocation table 3.0 days, then raises on the revolving table 2.0 days, then turning on Pichia membranae faciens Hansen to continue to raise 5.0 days, the polyethylene glycol recruitment is 10.0%. Under the most superior condition, the L-malic acid produces the sour level to reach 78.9 g/L, to throws the sugar density a mole of conversion rate is 87.4%.

关 键 词：L-苹果酸 二步发酵法 华根霉 膜醭毕赤酵母 

分 类 号：TS201.3[轻工技术与工程—食品科学]