玉米粉原料的柠檬酸发酵初步研究  

Fermentation of citric acid using corn meal as raw material

作　　者：陈小真[1] 陈惠萍 郭杰炎[3] 

机构地区：[1]温州师范学院 [2]上海中原生物工程公司 [3]复旦大学微生物学与微生物工程系,上海200433

出　　处：《工业微生物》2000年第1期47-49,共3页Industrial Microbiology

摘　　要：以玉米粉为原料进行柠檬酸发酵 ,控制玉米粉液化的 pH6 .0～ 6 .4、液化时间 6 0min和蛋白质含量 0 .4%～ 0 .6 % ,发酵产酸可达 1 7%。同时还探索了液化滤液、滤渣酸败的防腐措施。The fermentation of citric acid by A.niger using corn meal as raw material was carried out. The corn meal was liquefied by α-amylase at pH6.0-6.4 for an hour and then filtered. Moreover the filtrate was added some protein.The maximum yield of citric acid was as high as 17%(w/v) and the conversion rate of glucose to citric acid was 95%.

关 键 词：柠檬酸 玉米粉 黑曲霉 发酵 液化时间 防腐措施 

分 类 号：TS201.3[轻工技术与工程—食品科学]