| 100L罐中深层发酵生产L-苹果酸的研究 |
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| 引用本文： | 景晓辉,丁友士,王之婉.100L罐中深层发酵生产L-苹果酸的研究[J].食品与发酵工业,2005,31(2):48-50. |
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| 作者姓名： | 景晓辉 丁友士 王之婉 |
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| 作者单位： | 1. 南通工学院化工系,南通,226007
2. 南通食品工程集团公司发酵厂,南通,226001 |
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| 基金项目： | 中国食品协会及江苏省食品协会技术开发项目(No.40-5-1)发酵部分 |
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| 摘 要： | 报道了温特曲霉 (AspergilluswentiiF- 891)发酵L- 苹果酸的工艺特点 ,在 10 0L罐上研究了通风量、温度、pH值及发酵培养基中富马酸浓度等因素对深层发酵富马酸生产L -苹果酸的影响。确定了最佳发酵条件 ,其中富马酸浓度 11% ,通风量 1∶1 0 5 (发酵前期 )～ 1∶1 2 8v/v/m(发酵中后期 ) ,温度 30℃ (发酵前期 )～ 2 5℃(中后期 ) ,初始pH值 6. 0～ 6 . 2 ;发酵周期 10 8h左右 ,富马酸平均转化率 83. 5 2 % ,平均产L 苹果酸 10 . 2 3%。
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| 关 键 词： | L-苹果酸 深层发酵 富马酸 |
| 修稿时间： | 2004年9月8日 |
L-Malic Acid Fermentation by Submerged Culture Method in 100L Fermentor |
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| Jing Xiaohui,Ding Youtu,Wang Zhiwan.L-Malic Acid Fermentation by Submerged Culture Method in 100L Fermentor[J].Food and Fermentation Industries,2005,31(2):48-50. |
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| Authors: | Jing Xiaohui Ding Youtu Wang Zhiwan |
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| Affiliation: | Jing Xiaohui1 Ding Youtu2 Wang Zhiwan2 1 |
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| Abstract: | In this papor, strain F-891, which could convert fumaric acid to L-malic acid, was used to produce L-malic acid.The effects of fermentation factors on the production of L-malic acid in 100 L fermentor were investigated and the optimum conditions were obtained. The optimum conditions were: concentration of fumaric acid 11%; air velocity(v/v/m)1∶1.059(0～48h)and 1∶1.28(48～108 h);original pH6.0～6.2;temperature,30℃(0～48h)and 25℃(48～108h);fermentation period 108 hours.Our resucts showed that under optimum conditions the average conversion rate of fumaric acid was 83.52% and L-malic acid yield was 10.23%. |
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| Keywords: | L-malic Acid submerged culture fumaric acid |
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