| 利用稻米发酵生产柠檬酸工艺的研究 |
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| 引用本文： | 于云岭,刘桂芳,张岩,高金宝.利用稻米发酵生产柠檬酸工艺的研究[J].天津科技大学学报,2000(4):31-35. |
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| 作者姓名： | 于云岭 刘桂芳 张岩 高金宝 |
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| 作者单位： | 天津市工业微生物研究所,天津,300221 |
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| 摘 要： | 以稻米为原料生产柠檬酸 ,是以我国南方长期积压的早稻米为原料 ,采用天津工微所选育的黑曲霉菌种 TD- 0 16 8,经过深层发酵工艺而实现的。本项研究从实验室摇瓶小试到中试 ,及 12 0 m3发酵罐生产 ,均取得了成功。其发酵总指标均达到和超过原有薯干工艺 ,其生产指标为 :产酸率14% ,转化率 95% ,发酵周期 70 h
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| 关 键 词： | 黑曲霉 稻米 发酵 柠檬酸 |
| 修稿时间： | 2000-05-10 |
THE STUDY ON PRODUCING CITRIC ACID BY USING RICE FLOUR |
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| YU Yun-ling,LIU Gui-fang,ZHANG Yan,GAO Jin-bao.THE STUDY ON PRODUCING CITRIC ACID BY USING RICE FLOUR[J].Journal of Tianjin University of Science & Technology,2000(4):31-35. |
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| Authors: | YU Yun-ling LIU Gui-fang ZHANG Yan GAO Jin-bao |
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| Abstract: | The process of producing citric acid by submerge fermentation serves the early rice in South of China as raw mterial.The strain is Aspergillus niger TD 0168 developed by TRIIM (Tianjin Research Institute of Industrial Microbiology).Our study is beginning with shake flask in lab,then scale up 30 L automatic fermentor,and finally succeed in 120 m 3 plant fermentor.The indexes of this technology have exceeded the old one using sweet photo.They are a following:CAM:14 %;Yield:95 %;Period:70 h. |
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| Keywords: | Aspergilus niger rice fermentation citric acid |
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