摘要
通过对黑曲霉(Aspergillus niger)XSY0607液体深层发酵柠檬酸的培养基优化实验,得出如下结论:通因实验得出黑曲霉XSY0607发酵柠檬酸的最佳碳源为水稻秸秆、最佳有机氮源为蛋白胨、最佳无机氮源NH4NO3、最佳生长因子为牛肉膏。通过Plackett-Burman实验设计得到黑曲霉XSY0607发酵柠檬素的最佳培养基配方为:水稻秸秆粉6%、蛋白胨4.5%、NH4NO30.5%、牛肉膏0.75%、KH2PO40.15%、Mg SO40.045%和Fe SO4·7H2O 0.0015%。同时通过极差分析还可得出黑曲霉XSY0607发酵培养基中不同成分对柠檬酸发酵的影响顺序为水稻秸秆>蛋白胨>NH4NO3>KH2PO4>Mg SO4>Fe SO4·7H2O>牛肉膏。使用优化后的培养基进行柠檬酸发酵实验,柠檬酸产量为83.6mg/m L,较优化前产量提高了31.83%。
An optimal process about citric acid deep submerged fermentation with Aspergillus niger XSY0607 was gained as follows :the optimal culture medium was consisted with rice straw, peptone, NH4NO3 and beef extract as carbon source,organic, inorganic nitrogen source and growth factor, respectively. Plackett-Burman design was applied for final culture medium of citric acid deep submerged fermentation,and the ratio of the recipe,which was consisted by rice straw, peptone, NH4 NQ, beef extract, KH2 PO4, KH2 PO4 and FeSO4· 7 H2O, was 6 % ,4.5 % ,0.5 %, 0.75% ,0.15% ,0.045% and 0.0015%, respectively. Range analysis showed the influence of the components to the citric acid fermentation.As a result,the effect for the fermentation, from strong to weak was rice straw, peptone, NH4NO3,KH2PO4, MgSO4, FeSO4·7H2O and beef extract. Medium was optimized using citric acid fermentation tests conducted, citric acid production was 83.6mg/mL, increasing 3t.83% compared with level before optimization.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第11期172-175,共4页
Science and Technology of Food Industry
基金
徐州生物工程职业技术学院2013年立项课题(2013B07)
