柠檬酸清液发酵培养基氮磷优化与调控  

Optimization and Regulation of Nitrogen and Phosphorus in Fermentation Medium of Citric Acid Clear Liquid

作　　者：李齐 熊结青 杨儒文 刘梦涵 LI Qi;XIONG Jieqing;YANG Ruwen;LIU Menghan(COFCO Biotechnology Co.,Ltd.,Anhui Provincial Key Laboratory of Bioethanol,Bengbu Anhui 233000,China)

机构地区：[1]中粮生物科技股份有限公司,安徽省生物乙醇重点实验室,安徽蚌埠233000

出　　处：《当代化工》2025年第2期376-379,共4页Contemporary Chemical Industry

摘　　要：针对柠檬酸清液发酵中营养源氮磷的优化和过程调控进行了实验研究,通过研究发现黑曲霉种子培养基碳氮质量比为20、氮磷质量比为3.2时,种子活力强,生长旺盛,24 h产酸可以达到2.0以上。发酵培养基碳氮质量比由75调整到70,平均周期缩短15.5 h,平均发酵强度提升0.72 g·L^(-1)·h^(-1);在培养基配比优化的基础上,通过对发酵培养基氮源的分段流加,有效地控制了球菌生长,菌球直径缩小12.6%,同时发酵强度不下降,发酵转化率提升4.56个百分点。An experimental study was conducted on the optimization and process regulation of nutrient sources nitrogen and phosphorus in citric acid clear liquid fermentation.It was found that when the carbon-nitrogen mass ratio of Aspergillus niger seed culture medium was 20 and the nitrogen-phosphorus mass ratio was 3.2,the seed vitality was strong and the growth was vigorous.The acid production could reach 2.0 or more in 24 h.After the carbon-nitrogen mass ratio of the fermentation medium was adjusted from 75 to 70,the average cycle time was shortened by 15.5 h,and the average fermentation intensity was increased by 0.72 g·L^(-1)·h^(-1);on the basis of optimizing the ratio of the culture medium,the segmented addition of nitrogen sources to the fermentation medium effectively controlled the growth of cocci,the diameter of bacterial balls was reduced by 12.6%,and the fermentation intensity did not decrease,the fermentation conversion rate was increased by 4.56 percentage points.

关 键 词：营养源 优化 调控 总氮 转化率 发酵强度 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]