柠檬酸的综述.doc

柠檬酸发酵综述 摘要：柠檬酸是生物体的主要代谢产物之一，是目前由微生物发酵生产应用最为广泛、产量最高的有机酸。在自然界中的分布很广，主要存在于柠檬、柑橘、菠萝等植物果实中，尤其以未成熟的含量最多。最早的柠檬酸是从柠檬中提取的，故称柠檬酸。柠檬酸具有令人愉悦的酸味，口感好，安全无毒，又是有机体的中间代谢产物，能被人体直接消化吸收，是食品工业最重要的酸味剂。同时其在药物、化妆品行业也有广泛的用途，柠檬酸还具有相当的保健功效，在洗涤方面也有广泛的用途。目前世界柠檬酸的产量已达一百多万吨，主要采用的是微生物发酵法来生产柠檬酸。本文通过查阅文献对柠檬酸的性质、用途以及其发酵生产工艺做简单的综述和总结，其中发酵生产工艺的研究包括发酵菌种的选育、培养条件的选择和产品分离提取的方法。 关键词：柠檬酸、发酵、深层发酵、钙盐法 Review of citric acid fermentation Abstract：Citric acid is one of the main metabolites of organisms, and it is the most widely used and the highest yield of organic acid production by microbial fermentation . Citric acid is widely distributed in nature, mainly in lemon, orange, pineapple and other plant fruits, especially in immature most content. The earliest citric acid is extracted from lemon, so it is called citric acid. Citric acid has a pleasant acidity, taste good, non-toxic, is an organisms intermediate metabolites, and can be directly digested and absorbed of by human body, is the most important sour agent. At the same time the drug, the cosmetics industry also has a wide range of uses, citric acid also has considerable health care effect, and it also has a wide use in the washing. At present the world production of citric acid has reached more than one hundred tons, mainly by microbial fermentation to produce citric acid. The article mainly tells us the natures and uses of citric acid, and its fermentation production process, including fermentation production process and fermentation. strains breeding, cultivation condition selection and product separation extraction method. Keywords: citric acid, fermentation, deep fermentation, calcium salt method 概述 柠檬酸的性质 柠檬酸是一种重要的有机酸,又名枸酸。C6H8O7，相对分子质量为192.13，中文名称为3-羟基丙烷-1,2,3-三羧酸，无色晶体,常含一分子结晶水,无臭,有很强的酸味,易溶于水“泸轻二号”为出发菌, 用氮芥诱变筛选出我国首次薯干深层工业化发酵菌株N558,1990年完成国家“七五”攻关项目-精淀粉深层发酵生产柠檬酸, 筛选出Co860菌种发酵产酸达20%, 转化率95%, 周期95h, 应用于工业化生产。目前我国大多数工厂仍采用以上两菌种不仅产酸率高, 而且适应于粗放的发酵底物和生产工艺。 Anita Rywinska【16】等研究利用解脂耶氏酵母酵母菌(Y. lipolytica)在20%的甘油中连续发酵1350h,平均产酸达25%。 2.1柠檬酸产生菌的筛选 柠檬酸生产菌的