溶解氧对木薯为原料发酵生产柠檬酸的影响

Influence of Dissolved Oxygen on Fermentation Producing Citric Acid with Cassava as Raw Materials

以木薯作为柠檬酸发酵原料，考察了通风比、搅拌转速及罐压对柠檬酸发酵的影响。在搅拌转速400r/min，罐压0.10MPa的条件下，分3个阶段控制通风比：0~12h通风比1∶0.2（v/v）；12~32h通风比1∶0.3（v/v）；32h至发酵结束通风比1∶0.18（v/v）。在此条件下进行柠檬酸发酵，发酵周期52h，产酸17.7%（m/v），转化率达到98.3%。

The effects of ventilation ratio, stirring speed and pressure on the citric acid fermentation were investigated byusing cassava as raw material. Under the conditions of 400 r/min and 0.10 MPa, a three -stage ventilation control strategy wasdeveloped: the ventilation ratio was kept at 1 ∶ 0.2(v/v) during the first 12 h, and maintained at 1 ∶ 0.3(v/v) for the following 20 h,and then increased to 1 ∶ 0.18(v/v) till the end of fermentation. Citric acid fermentation was carried out under this condition, thefermentation cycle was 52 h, the yield of citric acid was 17.7%(m/v), and the conversion rate was 98.3%.