【摘要】 国内外有机酸发酵中,苹果酸发酵的方法分为两种,即"一步法"和"两步法"。以米曲霉为菌种,通过一步发酵法生产L-苹果酸,应用正交实验设计法对温度、接种量、起始糖浓度以及碳酸钙加量4因素进行探索,确定最优工艺条件。结果表明,最适发酵条件为温度34.0℃、起始糖浓度为100.0g/L、接种量8.0%、碳酸钙加量75.0g/L。更多还原

【Abstract】 In the fermentation of L-malic acid at home and abroad, malic acid fermentation can be divided into two methods, the one step fermentation and two step fermentation. Select Aspergillus oryzae as the strain of one step fermentation to yield L-malic acid. Through single factor and orthogonal experiment, we discuss four factor such as temperature, inoculums size, the initial content of calcium carbonate and the initial content of glucose and find that the best condition is temperature(34.0 ℃), inoculum(8.0%), the initial content of glucose(100.0 g/L), the initial content of calcium carbonate(75.0 g/L).更多还原