| 有机氮源对柠檬酸发酵的影响 |
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| 引用本文： | 张伟心,王建平,李红权,杨启瑞. 有机氮源对柠檬酸发酵的影响[J]. 河北大学学报(自然科学版), 2000, 0(2) |
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| 作者姓名： | 张伟心 王建平 李红权 杨启瑞 |
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| 作者单位： | 河北大学生命科学学院!河北保定071002 |
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| 摘 要： | 对柠檬酸发酵使用的薯干原料中的总氮、可溶性氮及非蛋白氮的含量进行了测定 ,并通过发酵实验考察了培养液中含氮量与柠檬酸产量的关系。在薯干培养液中添加某些氨基酸或玉米蛋白的酶解液进行发酵实验 ,结果证明 ,添加适量的有机氮源对柠檬酸产量有促进作用 ,特别是对质量低劣的薯干原料促进效果更加明显 ,柠檬酸产量可比对照提高27 %
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| 关 键 词： | 柠檬酸 可溶性氮 氨基酸组成 玉米蛋白 |
Effect of the Organic Nitrogen Sources on Citric Acid Fermentation |
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| ZHANG Wei_xin,WANG Jian_ping,LI Hong_quan,YANG Qi_rui. Effect of the Organic Nitrogen Sources on Citric Acid Fermentation[J]. Journal of Hebei University (Natural Science Edition), 2000, 0(2) |
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| Authors: | ZHANG Wei_xin WANG Jian_ping LI Hong_quan YANG Qi_rui |
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| Abstract: | The amount of total nitrogen,soluble nitrogen and non_protein nitrogen in sweet potato powder used for citric acid production was determined.The relationship between citric acid output and the amount of nitrogen in the fermentation medium was investigated.The citric acid output increased 27% when proper amount of some amino acid or enzymatic protein hydrolysate from corn was added into low quality sweet potato powder for fermentation. |
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| Keywords: | citric acid soluble nitrogen compsition of amino acid corn protein |
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