玉米清液发酵生产柠檬酸的工艺研究

目的]探讨用玉米清液发酵生产柠檬酸的工艺。方法]以玉米清液为原料,以黑曲霉为菌种,用50L发酵罐进行柠檬酸发酵试验,研究接种量、起始pH值和不同玉米浆添加量对玉米清液发酵柠檬酸产酸的影响,以探讨生产柠檬酸的优化工艺条件以及优化条件下玉米清液发酵柠檬酸的产酸曲线和柠檬酸中黑曲霉的菌丝球形态。结果]用玉米清液发酵生产柠檬酸的优化工艺条件是：接种量为12%,发酵起始pH值控制为5.6,玉米浆添加量为1.1%,在此条件下发酵72h,产酸可达15.5%,残总糖≤1.1%（W/V）,糖酸转化率为97.1%。优化条件下用玉米清液发酵柠檬酸时,黑曲霉菌丝球伸展均匀,松紧适中,菌丝饱满且分枝多。结论]该研究为充分利用玉米资源提高柠檬酸的发酵水平提供了参考依据。

Process Research on Fermentation of Citric Acid by using Corn Clarifying Solution

Objective] The study aimed to explore the process on the fermentation of citric acid by using the corn clarifying solution.Method] With the corn clarifying solution as raw material and Aspergillus niger as the strain,the fermentation test of citric acid was conducted in the 50 L fermenter.The effects of the inoculation rate,initial pH value and addition amount of corn thick liquor on producing acid in the fermentation of citric acid by using the corn clarifying solution,so as to discuss the optimized proc...