溶解氧对黑曲霉发酵生产柠檬酸的影响  

The Influence of Dissolved Oxygen on Aspergillus niger Fermentation Producing Citric Acid

作　　者：陈雪梅[1] 游佳清[1] 李建成[1] 宋志建[1] 蔡再华 

机构地区：[1]黄石理工学院化学与材料工程学院,湖北黄石435003 [2]黄石兴华生化有限公司,435002

出　　处：《食品与发酵科技》2009年第5期42-44,共3页Food and Fermentation Science & Technology

摘　　要：利用自动发酵控制系统,实时检测发酵过程中的溶解氧的变化,发现转化率高的发酵过程,在发酵前期10h～20h内,溶解氧的消耗速率较快,溶解氧应控制在110%左右,发酵中期必须维持临界溶解氧在65%以上,良好的柠檬酸发酵周期60h～64h,转化率达95.0%。With automatic control systems, the controlling yield of dissolved oxygen in citric acid production of Aspergillus niger fermentation is found that the dissolved oxygen must maintains 110% of oxygen in the early 16 -20h fermentation because of consuming faster, and maintains 65% of critical oxygen in the medium-term ;the best fermentation cycle is 60- 64h, the ratio of transforming is 95%.

关 键 词：发酵 柠檬酸 黑曲霉 临界溶解氧 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]