黑曲霉液态发酵陈化稻米生产柠檬酸的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 370-372.

黑曲霉液态发酵陈化稻米生产柠檬酸的研究

周建新, 彭雪霁, 姚明兰, 尚慧颖, 朱晓倩, 王晓静

南京财经大学江苏省粮油品质控制及深加工技术重点实验室；

出版日期:2008-09-15 发布日期:2011-12-08

Study on Citric Acid Production from Aged Paddy Rice by Liquid-state Fermentation of Aspergillus niger

ZHOU Jian-Xin, PENG Xue-Ji, YAO Ming-Lan, SHANG Hui-Ying, ZHU Xiao-Qian, WANG Xiao-Jing

Jiangsu Provincial Key Laboratory of Quality Controls and Further Processing of Grain and Oils,Nanjing University of Finance and Economics,Nanjing 210003,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料,黑曲霉液态发酵法生产柠檬酸的影响,并优化了工艺。结果表明,陈化稻米粉碎后,经α-淀粉酶液化得到合适的发酵培养基,液态发酵柠檬酸的优化工艺为:初始培养基pH值为4、加1%氯化铵、接种量1%、发酵温度34℃、发酵时间96h,产酸率最高可达到13.1%。本研究为可陈化稻米的深度开发提供途径。

关键词: 陈化稻米, 黑曲可霉, 液态发酵, 柠檬酸, 发酵条件

Abstract: The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied. The fermentation conditions on production of citric acid were optimized. The results showed that after being liquefied by alpha-amylase, the crushed rice can be used as proper fermentation medium. The optimum initial pH, concentration of NH4Cl, inoculation size, and temperature and time of fermentation are 4, 1%, 1%, 34 ℃ and 96 h respectively. Under the conditions, the productivity of citric acid is 13.1%. The study offers a good method to take advantage of aged paddy rice.

Key words: aged paddy rice, Aspergillus niger, liquid-state fermentation, citric acid, fermentative condition

周建新, 彭雪霁, 姚明兰, 尚慧颖, 朱晓倩, 王晓静. 黑曲霉液态发酵陈化稻米生产柠檬酸的研究[J]. 食品科学, 2008, 29(9): 370-372.

ZHOU Jian-Xin, PENG Xue-Ji, YAO Ming-Lan, SHANG Hui-Ying, ZHU Xiao-Qian, WANG Xiao-Jing. Study on Citric Acid Production from Aged Paddy Rice by Liquid-state Fermentation of Aspergillus niger[J]. FOOD SCIENCE, 2008, 29(9): 370-372.

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