摘要
在黑曲霉发酵生产葡萄糖酸钠的过程中,通过在不同发酵阶段控制不同的pH,可缩短生产周期,提高生产效率。比较5 L发酵罐中控制pH 5.0、pH 5.2、pH 5.4、pH 5.6条件下葡萄糖酸钠发酵情况,通过在线检测系统和离线数据分析,考察不同pH对降糖速率和葡萄糖氧化酶活性的影响,确定发酵前期pH控制在5.6,后期pH控制在5.2。
During gluconate fermentation by Aspergillus niger,controling pH in different phases in the process of fermentation could shorten the production cycle and increase production efficiency. The Aspergillus niger was fermented in 4 fermentors of 5 L with 4 different pH（5. 0,5. 2,5. 4 and 5. 6）. Analysing the change regularity of parameters by on-line and off-line monitoring,the relationship among pH,lowering rates of glucose and glucose oxidase activity were studied. The pH was determined as pH 5.6 during pre-fermentation of 0 ~ 8 h,and pH 5. 2 after 8 h.
出处
《生物技术进展》
2014年第4期296-298,共3页
Current Biotechnology
关键词
黑曲霉
PH
降糖速率
生产周期
Aspergillus niger
pH
glucose-lowering rate
production cycle
