黑曲霉利用红薯发酵生产柠檬酸工艺优化毕业论文.docVIP

学生毕业论文（设计） 题 目：黑曲霉利用红薯发酵生产柠檬酸工艺优化 姓 名： 张赛男 学 号： 201103021101 系 别： 制药与生物工程系 班 级： 生化1111 指导教师： 罗跃中 2013 年 11 月 15 日 摘 要 此次实验针就不同因素对黑曲霉摇瓶发酵生产柠檬酸的影响。 通过在糖含量、不同离子、菌浓度、pH、碳源、温度、时间、转速以及离子浓度在发酵过程中的变化几个方面对摇瓶发酵进行数据分析，得出本次实验产柠檬酸的优好条件及一些变化规律的结论，结论如下： 摇瓶发酵在起始含糖量、菌浓度及发酵温度相同的情况下，随发酵进行，摇瓶发酵的菌浓度、残糖、PH值变化规律高度一致，酸度变化规律基本一致。 摇瓶发酵的最适温度约为35℃，产生的柠檬酸量为2.450g/L。 摇瓶发酵的最适发酵时间为48h,产酸量为2.485g/ L。 摇瓶发酵的最适发酵转速为200r/min，产酸量为1.633g/ L。 摇瓶发酵的最适发酵料液比为1：4产酸量为3.428g/ L。 摇瓶发酵的最适离子为Ca2+并且当Ca2+的百分含量为0.5时产酸量1.146 g/ L。 关键词：黑曲霉，柠檬酸，摇瓶。  Abstract Experimental study on the effect of different factors to shake flask fermentation on the production of citric acid by Aspergillus niger. In the concentration of bacteria, PH, carbon source, temperature, time, speed, sugar content, different ions and ion concentration in the fermentation process of several aspects of the comparison of shake flask fermentation. 1. shake flask fermentation culture method for the culture fluid after saccharification, standard sugar 100ml, and then in the 121 ℃ for 20min, cooling to room temperature, inoculation. 2. by acid-base neutralization titration acidity, measuring the residual sugar content with 3,5- two nitro salicylic acid method, measured by pH meter Ph.3. shake flask fermentation of optimal calcium concentration was 1%; the optimum temperature is 35 ℃ shake flask fermentation, the optimum time of fermentation in shake flask fermentation for 50h; the optimum speed was 200r/min, the optimum fermentation in shake flask fermentation solid-liquid ratio was 1:4. 4. shake flask fermentation in the initial sugar content, fermentation and fermentation concentration under the same temperature, with the fermentation, fermentation of the bacterial concentration, residual sugar, pH changes highly consistent, consistent changes of acidity. In addition the temperature, time, speed, ratio of material to liquid, different ions on the effect of cit