摘要
本文研究了以甘薯为原料，以黑曲霉为菌种，固态发酵制柠檬酸的最佳发酵条件和发酵动力学。探讨了接种方式、灭菌与否以及温度，含水量、ｐＨ值、颗粒度、通气速率等因素对柠檬酸固态发酵过程的影响，提出了适宜的发酵参数。在此基础上，进一步研究甘薯固态发酵制取柠檬酸的动力学模型，确定了模型参数与操作条件的关系。该模型反映了基质消耗、产物生成、菌体生长及ＣＯ２释放速率的变化过程和温度、颗粒度的影响。模型的模拟结果与实验数据吻合较好。
This paper presents the studies on the proper operation conditions and kinetics of the solid state fermentation of citric acid by Aspergillus niger with sweet potato as raw matcrials. The influences of fermentation factors,such as temperature, particle size,water content. pH and aeration on the process were investigated.The optimum operation conditions and parameters were achieved. The kinetic models of the SSF process for sweet potato were obtained. The relationship between the model parameters and fermentation conditions was determined. This model reflected the changing processes of consumption of substrates.formation of products,growth of biomass and release rate of CO2,and influences of temperature and particle size.The simulant results of the model well coincided with the experimental data.
出处
《应用与环境生物学报》
CAS
CSCD
1995年第1期78-84,共7页
Chinese Journal of Applied and Environmental Biology
关键词
固态发酵
柠檬酸
动力学模型
solid state fermentation
citric acid
kinetic models
