摘要
以延胡索酸为原料,经60C o诱变后获得优良菌株温特曲霉A spergillus w enttiF-891,在1000L罐中液体深层发酵生产L-苹果酸。试验研究了发酵过程中通气量、温度、pH值以及搅拌转速等因素对延胡索酸转化率、L-苹果酸产率的影响。结果表明,液体深层发酵生产L-苹果酸的最佳发酵工艺条件为:延胡索酸浓度11%,通气量1:0.8v/v/min(48h前)～1:1.20v/v/min(48h后),温度30℃(48h前)～25℃(48h后),初始pH值6.0～6.2,发酵周期96h～108h,搅拌转速200r/min;延胡索酸平均转化率83.07%,平均产L-苹果酸108.72g/L。
Aspergillus wentti F-891, which had been treated with ^60Co, was screened as the strain to convert fumaric acid to L-malic acid in 1000 L fermentor by submerged fermentation. The fermentation conditions such as the variations of air velocity, temperature, pH and rotation speed, which could affect the conversion rate of fumaric acid and production of L-malic acid, were investigated. The result showed the average conversion rate of fumaric acid and the average L-malic acid yield were 82.18% and 107.39 g/L, respectively, under the optimum conditions： concentration of fumaric acid 11%; air velocity （v/v/m） 1：1.08 （0-48 h） and 1：1.20 （48-108 h）; temperature 30℃ （0-48 h） and 25℃ （48-108 h）; original pH 6.0-6.2; fermentation period 96-108 h; rotation speed 200 rpm.
出处
《中国酿造》
CAS
北大核心
2005年第9期25-28,共4页
China Brewing
