甘蔗糖蜜直接发酵L-苹果酸的研究(1)  

Study on the Direct Fermentation Processing of L-Malic Acid by Molasses (1)

作　　者：周河治[1] 

机构地区：[1]广西大学食品发酵工程研究室

出　　处：《甘蔗糖业》1992年第6期40-44,共5页Sugarcane and Canesugar

摘　　要：找到了甘蔗糖蜜综合利用的新途径。从50个土样中分离了130株曲霉,其中有9株可以产生少量的L-苹果酸;用紫外光线和Co60照射野生型1-120-5菌株,得到一突变株GN-4。突变株GN-4产L-苹果酸量为3.0 g/100mL。正交试验证明,甘蔗糖蜜是该突变株的最佳碳源,当培养基中含甘蔗糖蜜15×10-2、尿素0.2×10-2、MnSO4 0.02×10-2,MgSO4 0.05×10-2、CaCl2 0.01×10-2、Fe2（SO4）3 0.05×10-2、KH2PO4 0.05×10-2、NaCl5×10-6、CaCO3 6×10-2时,置35℃中,培养5 d,L-苹果酸产量达3.3 g/100mL。New trends have been sought for utilisation of molasses. More than 130 strains of Aspergillus were isolated from 56 soil samples, 9 of them could produce minute amount of L-malic acid. When treated with U. V. and Co^(60), a mutant GN-4 was obtained from a wild strain of Aspergillus Oryzae 1-120-5. The mutant GN-4 could produce L-malic acid 3.0g/100mL. It is proved by orthogonal tests that molasses is the best carbon source for this mutant. Mutant GN-4 could produce L-malie acid as much as 3.3 g/100mL when medium is cultured for 5 days at 35℃ composing molasses 15×10^(-2), urea 0.2×10^(-2) MnSO, 0.02×10^(-2) MgSO, 0.05×10^(-2) CaCl_2 0.01×10^(-3), Fe_2 (SO_4)_30.05×10^(-2),KH_2PO_40.05×10^(-2), NaCl 5×10^(-6) and CaCO_3 6×10^(-2).

关 键 词：甘蔗 糖蜜 直接发酵 苹果酸 

分 类 号：TS249.3[轻工技术与工程—制糖工程]