废糖蜜生产衣康酸发酵条件的优化

The Optimization of the Fermentation Conditions of Itaconic Acid from Waste Molasses

本研究以废糖蜜作为主要原料,以土曲霉菌株Aspergillum Terrors A2为出发菌,先后采用Li Cl和UV进行诱变,使用溴甲酚绿显色平板筛选,获得了衣康酸的高产菌株Aspergillum Terrors C2,产酸率达到6.71%。以Aspergillum Terrors C2作为发酵菌株,对发酵温度、初始含糖量、p H值、4接种量等影响因素进行L9(3)4因素3水平的正交试验,获得最佳的发酵条件为:温度37℃,初糖15%,p H4,接种量3%。

This study took the waste molasses as the medium and Aspergillum Terrors A2 as the probiotics to get the bacterial strain of Itaconic Acid （Aspergillum Terrors C2）, mutating by LiC1 and UV and filtrating by bromocresol green plate. The percentage of acid production reaches to 6.71%. Then the Aspergillum Terrors C2 is taken as fermentation strain, and fermentation temperature, initial sugar content, pH value, inoculum size as the experimental factors to carry out the Orthogonal est with the method of L9 （34）.The conclusion is that the best fermentation conditions are： temperature37℃, initial sugar contentl 5%, pH value 4.0 and inoculum size 3%.