| 冷冻聚丙烯酰胺法固定化黑曲霉生产柠檬酸的研究 |
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| 引用本文： | 王建龙,周定.冷冻聚丙烯酰胺法固定化黑曲霉生产柠檬酸的研究[J].食品与发酵工业,1995(1):25-31. |
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| 作者姓名： | 王建龙 周定 |
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| 作者单位： | 哈尔滨工业大学 |
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| 摘 要： | 本文建立了冷冻聚丙烯酰胺包埋固定化微生物的方法，并用于固定化黑曲霉生产柠檬酸，与常规方法进行了比较。优化了固定化细胞生产柠檬酸的条件：蔗糖浓度１００～１４０ｇ／Ｌ，ＮＨ４Ｃｌ３．０～４．０ｇ／Ｌ初始ｐＨ３．０，培养温度３０℃。固定化细胞在半连续发酵中重复使用５批次，在连续发酵中使用３００ｈ，其余酸活性没有明显下降。
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| 关 键 词： | 黑曲霉，柠檬酸，固定化，冷冻凝胶 |
Production of Citric Acid by Aspergillus niger immobilized in Cryo-gel of Polyacrylamide |
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| Wang Jianlong,Zhou Ding.Production of Citric Acid by Aspergillus niger immobilized in Cryo-gel of Polyacrylamide[J].Food and Fermentation Industries,1995(1):25-31. |
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| Authors: | Wang Jianlong Zhou Ding |
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| Abstract: | The immobilization method for microorganism entrapped in cryo-gel of polyacrylamide was developod and compared with conventional methed.Aspergillus niger cells were immobilized in cryo-gel and used for citric acid production. The fermentation conditions were optimized as follows: sucrose 100 ～140g/l, NH4Cl 3. 0～4. 0g/l ,initial pH 3.0, cultural temperature 30℃ etc.. The activity of immobilized cells decreased little after 5 batches use in semi- continuous fermentation and 300h use in continuous fermentation . |
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| Keywords: | Aspergillus niger Citric acid Immobilization Cryo-gel |
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