柠檬酸发酵过程杂菌分析与防治

Analysis and Control of Miscellaneous Bacteria in Citric Acid Fermentation

柠檬酸发酵使用的菌株一般为黑曲霉,若发酵染杂菌将给企业带来不可挽回的经济损失。根据长期的柠檬酸生产实践,从“人、机、料、法、环”等方面对生产过程中发酵染菌的原因进行了分析,对杂菌的种类和影响进行了探讨。根据生产菌黑曲霉的特征,制定了“一闻、二测、三看、四培养”的柠檬酸发酵染菌的判定方法,指导生产人员快速、准确地对染菌情况进行判定。总结了柠檬酸发酵过程染菌防治的措施,尤其对发酵罐自动清洗装置、发酵罐消泡剂自动添加装置等一些新技术、新设备在柠檬酸发酵染菌防治方面的应用进行了介绍。

Aspergillus niger is generally used for citric acid fermentation.If the fermentation is contaminated by miscellaneous bacteria,it will bring irreparable economic losses to the enterprise.According to the long-term practice of citric acid production,the causes of fermentation contamination in the production process were analyzed from the aspects of "human,machine,material,method and environment",and the types and effects of miscellaneous bacteria were discussed.According to the characteristics of the production strain Aspergillus niger,the judgment method of citric acid fermentation contamination of " smell,test,observation and culture was formulated to guide the production personnel to judge the bacteria contamination quickly and accurately.The measures of preventing and controlling bacteria in citric acid fermentation were summarized,and the application of the automatic cleaning device of fermentation tank and the automatic adding device of defoamer in fermentation tank in preventing and controlling bacteria in citric acid fermentation were introduced.