摘要
对菊芋原料发酵生产丁二酸进行了研究,用Actinobacillus succinogenes和Aspergillusniger同步糖化发酵,发现同步糖化发酵效果优于糖化后再发酵,在同步糖化发酵过程中还原糖质量浓度始终保持在10～40 g/L,可以避免高浓度的还原糖对A.succinogenes的抑制。5 L搅拌罐中同步糖化补料分批发酵96 h产丁二酸98.2 g/L,对消耗糖产率95.4%,生产强度1.02g/（L.h）。
In the present work, the succinic acid production by Actinobacillus succinogenes with simultaneous saccharification of sterilized jerusalem artichoke powder by Aspergillus niger was found to be superior to separate hydrolysis and fermentation （SHF）. During the fermentation process, the reducing sugar concentration was maintained at a low level （10 g/L-40 g/L）. The inhibitory be e effect of high initial reducing sugar concentration on the succinic liminated. When fed batch SSF was carried out in a 5-L stirred bio succinic acid concentration of 98.2 g/L, productivity of 1.02 g/（L · h）, and yie obtained. fermentation reactor for 96 h, ld of 95.4% were
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第5期78-82,共5页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2006AA02Z235)
长江学者和创新团队发展计划资助项目(IRT0532)
