安徽农业科学2011，Vol.39Issue(1)：234-235,249,3.
蔗糖糖蜜发酵生产L-苹果酸的研究
Study on L-MalicAcid Production with the Technique of Cane Molasses Fermentation
摘要
Abstract
[ Objective] The effect of the pre-treatment, oxygen, temperature and N source in cane molasses on L-malic acid production was studied. [ Method] The cane molasses being taken as raw material and Aspergillus flavus AFO5, as original strain, the fermentation conditions for L-malic acid production through the shaking culture were evaluated. [ Result] The pre-treatment of cane molasses alleviated the inhibition of the harmful substance in cane molasses to the growth of Aspergillus flavus AFO5 and promoted L-malic acid formation. The yield of L-malic acid by pre-treated cane molasses was increased by one time as that by un-treated cane molasses. Under the condition of 70 - 100 ml medium dosage in a 500 ml flask and the rotation speed of 200 -250 r/min, an optimum oxygen level for L-malic acid production was got. In addition the optimum temperature of 35 ℃ and (NH4)2SO4 of 1.0 g/L were required for L-malic acid production. [ Conclusion] L-malic acid was steadily produced in pre-treated cane molasses medium.关键词
L-苹果酸/蔗糖糖蜜/黄曲霉Key words
L-malic acid/ Cane molasses/ Aspergillus flavus分类
农业科技引用本文复制引用
李永成,蒙诗奎..蔗糖糖蜜发酵生产L-苹果酸的研究[J].安徽农业科学,2011,39(1):234-235,249,3.基金项目
华南热带农业大学科技基金项目(RND0420). （RND0420）
