[1]王连阳,林莺,方柏山.柠檬酸发酵工艺的探讨[J].华侨大学学报(自然科学版),1993,14(2):241-247.[doi:10.11830/ISSN.1000-5013.1993.02.0241]
　Wang Lianyang,Lin Ying,Fang Baishan.Study on the Technology of Citric Acid Fermentation[J].Journal of Huaqiao University(Natural Science),1993,14(2):241-247.[doi:10.11830/ISSN.1000-5013.1993.02.0241]
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柠檬酸发酵工艺的探讨()
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第14卷
期数:
1993年第2期
页码:
241-247
栏目:
出版日期:
1993-04-20

文章信息/Info

Title:
Study on the Technology of Citric Acid Fermentation
作者:
王连阳; 林莺; 方柏山
华侨大学化工与生化工程系; 华侨大学化工与生化工程系
Author(s):
Wang Lianyang;  Lin Ying;  Fang Baishan
关键词:
黑曲霉;  连续浅盘发酵;  柠檬酸
Keywords:
Aspergillus niger;  continuous tray fermentationl;  citric acid
DOI:
10.11830/ISSN.1000-5013.1993.02.0241
摘要:
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.
Abstract:
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 p

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更新日期/Last Update: 2014-03-22