柠檬酸发酵工艺的探讨

本文用正交设计试验方法探讨柠檬酸连续浅盘发酵的条件.试验菌种是黑曲霉变异株.主要原料为甘蔗废糖蜜.对于柠檬酸的浓度和生产能力而言,其最优方案为:连续流加时间168h,添加液流速25ml/h;添加液糖度22BX;添加液中甲醇含量3g/100ml.其中,甲醇是影响最显著的因素.连续浅盘培养比静态浅盘培养,其柠檬酸生产能力提高一倍.连续流出的醪液再循环是可行的.

Study on the Technology of Citric Acid Fermentation

With Aspergillus niger mutant strain as bacterial strain and cane molasses as es- sential raw material,the conditions of citric acid continuous tray fermentation was studied by the testing method of orthogonal design.As for citric acid,concentration and productivity the optimal plan consisted of a continuous feeding time of 168 hrs,an add-on liquid flow rate of 25 ml/h,an add-on sugar concentration of 22 Bx,and a methanol content in add-on liquid of 3g/100ml which is the factor of most marked influence.As compared with standing tray fer- mentation,continuous tray fermentation brought broth a twofold citric acid productivity.The recycling of its exit liquid was also feasible.