供氧水平对黑曲霉发酵生产葡萄糖酸钠的影响
The effect of oxygen on the fermentation process of sodium gluconate by Aspergillus niger
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摘要: 葡萄糖酸钠是一种在食品行业广泛使用的有机酸盐。本文通过考察通气量和搅拌转速研究供氧对菌体发酵周期以及葡萄糖酸钠产物得率的影响。结果表明,在初糖浓度为300g/L条件下,通气量维持0.8vvm不变,搅拌转速提高可以提高供氧水平,发酵时间由原来35.7h缩短至21.4h,产物得率由72.88%提高至87.24%;当保持搅拌转速300r/min不变,只改变通气量,不能有效提高供氧水平,发酵时间为30.5h,产物得率为80.76%;通气量和搅拌转速同时提高可以显著提高供氧水平,发酵时间由35.7h缩短为20.8h,产物得率从72.88%提高至88.47%。Abstract: Sodium gluconate was widely used in food and other industries.The effect of oxygen supplement, which was regulated through areation and agitation, on fermentation time and yield of gluconic acid was investigated.The results showed that compared to the control, only increasing agitation could enhance oxygen supplement significantly, shorten fermentation time from 35.7h to 21.4h and improve yield from 72.88% to 87.24% with 300g /L initial glucose concentration and 0.8vvm areation. In contrast, only increasing aeration had minor effect on fermentation time and yield when the agitation was 300r /min, just shorten to 30.5h and improved to 80.76%, respectively.As a consequence, combination of increase of agitation and aeration simultaneously to markedly enhance oxygen supplement, the best performance was achieved with 20.8h for fermentation time and 88.47% for yield.
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