柠檬酸发酵过程优化对残糖的影响  

Effect of Citric Acid Fermentation Process Optimization on Residual Sugar

作　　者：黄海宁 HUANG Hai-ning(Ma’anshan COFCO Biochemistry Co.,Ltd.,Ma’anshan 243051,China)

机构地区：[1]马鞍山中粮生物化学有限公司,马鞍山243051

出　　处：《当代化工》2021年第9期2261-2264,2268,共5页Contemporary Chemical Industry

摘　　要：通过对黑曲霉柠檬酸发酵全过程中糖化酶酶活力检测和用液相色谱对不同糖化pH条件下所得糖化液组分分析,得到pH对糖化酶酶活力和糖化液组分的影响关系,从而对柠檬酸种子培养和发酵过程中的pH进行调整,以降低不可利用性糖的产生,降低最终的发酵残总糖。结果表明:用碳酸钙溶液调整种子罐培养后期pH不低于2.5和发酵接种后0~6 h的pH在4.0左右,可以明显降低发酵终点残总糖至0.37 g·(100 g)^(-1)。The activity of saccharifying enzyme in the whole process of Aspergillus Niger citric acid fermentation and the composition of saccharifying solution were analyzed by liquid chromatography under different saccharifying pH. The influence of pH on the activity of saccharifying enzyme and the composition of saccharifying solution was obtained. Therefore, the pH of citric acid seeds in the process of culture and fermentation should be adjusted to reduce the production of unusable sugar and the final residual sugar of fermentation. The results showed that the of total residual sugar at the end of fermentation could be significantly reduced by 0.37 g/100 g when the pH of the seed tank was adjusted to about 4.0 with calcium carbonate solution at the later stage of cultivation in 0~6 h after inoculation.

关 键 词：糖化酶 残总糖 不可利用性糖 PH 

分 类 号：TQ921.1[轻工技术与工程—发酵工程]