黑曲霉产柠檬酸菌种最优发酵条件探究  

Research on the Optimization of Fermentation Conditions of Aspergillus Niger Citric-acid-producing Strains

作　　者：胡恺夫[1] 赵伟[1] 张理珉[1] 

机构地区：[1]云南大学生命科学学院,昆明650091

出　　处：《实验科学与技术》2009年第6期147-149,共3页Experiment Science and Technology

基　　金：教育部高等理工教育教学改革与实践项目[239];云南大学实验室建设项目

摘　　要：结合发酵工程实验教学改革,将实验室收集保存的产柠檬酸菌株11株,进行初筛、复筛后,选取产酸量相对较高的2112菌株进行了正交实验、稳定性实验。得到的较好发酵条件为:玉米淀粉16,(NH4)2SO40.1,麸皮0.6,pH4.0,发酵温度35℃,发酵时间96h。经5次稳定性实验,该菌株产酸率最高达9.92,已能满足实验教学的需要,为开展柠檬酸发酵系列实验提供了保证。Based on the teaching needs of fermentation engineering experiments, 11 citric-acid-producing strains are collected and preserved. After primary and secondary screenings, a highly citric-acid-producing strain 2 112 is selected and conducted with orthogonal experiments and stability experiments. The findings show that the best fermentation condition is： corn starch（ 16）, （NH4 ）2SO4 （0. 1 ）, bran（0. 6）, pH（4. 0）, temperature： 35℃ and time： 96k. According to the results of the five stable experiments, the eitrie-aeid-predueing rate of the strain reached 9 - 92, which completely meets the need of the instructions and ensures the progress of the serial citric-acid fermentation experiments.

关 键 词：柠檬酸 发酵 分离纯化 正交实验 

分 类 号：O62[理学—有机化学]