甘蔗糖蜜预处理对产L-苹果酸的影响与培养基N源添加  

Effects of cane molasses pre-treantment on L-malic acid production and N addition in medium

作　　者：李永成[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2011年第1期178-180,共3页Science and Technology of Food Industry

基　　金：华南热带农业大学科技基金资助(RND0420)

摘　　要：研究了经煮沸、活性炭、亚铁氰化钾、磷酸与硫酸预处理的糖蜜对黄曲霉生长与合成L-苹果酸的影响以及培养基中N源添加。以经各种预处理的糖蜜培养黄曲霉,其生物量大小分别是:硫酸法>磷酸法>亚铁氰化钾法>活性炭法>煮沸法。硫酸能有效除去糖蜜中影响菌体生长的胶体物质,用硫酸处理的糖蜜作培养基时,其菌体生长量比煮沸处理高25%。用硫酸与亚铁氰化钾联合处理,对L-苹果酸合成最有利,其产酸达到59.6g/L。糖蜜培养基需添加1g/L硫酸铵为N源,较适培养基配方(g/L)为:糖120,NH4(SO4)21,K2HPO40.15,KH2PO40.15,CaCO370,pH5.5。Effects of cane molasses pre-treated with boiling, active carbon, potassium ferrocyanide, phosphate and sulfate on L- malic acid production and Aspergillus flavus growth, and N addition in medium was studied.The biomass size order of Aspergillus flavus cultured with pre-treated cane molasses was by sulfate 〉 phosphate 〉 potassium ferrocyanide 〉 active carbon 〉 boiling.The colloidal substances were effectively removed by sulfate.The biomass of Aspergillus flavus cultured with cane molasses pre-treated by sulfate was 25% higher than that by boiling.It was favorable for L-malic acid accumulation in Aspergillus flavus when the cane molasses was mixtreated with sulfate and potassium ferrocyanide, and L-malic acid accumulated to 59.6g/L. NH4 （SO4）2 of tg/L was required in cane molasses medium, and the adaptive formula（g/L） was sugar 120, NH4 （ SO4 ）2 1, K2HPO4 0.15,KH2PO4 0.15 ,CaCO370,pH 5.5.

关 键 词：L-苹果酸 甘蔗糖蜜 黄曲霉 

分 类 号：TS201.1[轻工技术与工程—食品科学]