维生素C发酵一步工艺优化研究  

Study on Optimizing Process of the Frist-Step Fermentation of Vitamin C

作　　者：齐代鹏 

机构地区：[1]华北制药维尔康制药有限公司研发中心,河北石家庄050031

出　　处：《河北化工》2011年第12期23-25,共3页Hebei Chemical Industry

摘　　要：针对目前维生素C(VC)发酵过程中一步发酵生产进行工艺优化探讨,从pH值、种后溶氧、山梨醇投醇浓度等关键生长条件入手,达到缩短发酵周期,提高产糖速率的效果。结果表明:一步菌种发酵过程最适pH值为4.8～6.0,发酵周期与种后溶氧成线性关系,投醇浓度控制在30%以下产糖速率最快。The optimal process of the frist-step fermentation of Vitamin C has been discussed.In order to shorten the fermentation period and increase the speed of producing sorbose,the effects of pH value,dissolved oxygen after inoculation and concentration of sorbitol etc were studied.The results showed that the optimal pH value was 4.8～6.0,the fermentation period was a linear relationship with dissolved oxygen after inoculation,when the sorbitol concentration was below 30%,the velocity of producing sorbose was more faster.

关 键 词：VC PH值 溶氧 投醇浓度 一步发酵 

分 类 号：TQ466.3[化学工程—制药化工]