摘要
本文研究了各种因素对以葡萄糖母液为原料的柠檬酸发酵产率的影响。试验结果表明，母液中ＮａＣｌ含量以及非葡萄糖成分中还原糖的存在是影响产酸率的主要因素。另外，还探讨了发酵培养基色素、ｐＨ、消泡剂、麸皮细度、接种方式、通气量等因素对产酸的影响。
The factors that influence citric acid production with waste liquor from glu-cose industry as a fermentation raw material were studied in the paper.The results showedthat contents of sodium chloride and non-fermentable reducing substances in the wasteliquor were the primary factors that affected the production.Such factors as pigmentation,pH,clear agent to foam,fine degree of bran, means of inoculum and ventilation size weretested as well.
出处
《河南工业大学学报（自然科学版）》
CAS
1995年第1期46-49,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
葡萄糖母液
柠檬酸发酵
产酸率
影响因素
Waste liquor from glucose industry
citric acid fermentation
productivity
factors
