米曲霉形态对L-苹果酸生产的影响

Effect of Morphology of Aspergillus oryzae on L-Malate Production

DOI：10.3969/j.issn.1673-1689.2020.03.004

中文关键词: L-苹果酸 米曲霉 形态 发酵

英文关键词: L-malate,Aspergillus oryzae,morphology,fermentation

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中文摘要:

L-苹果酸是一种重要的C4化合物，广泛应用于食品、化工和医药行业。本文中以米曲霉为出发菌株，研究氮源种类、CaCO₃质量浓度、搅拌转速和通气量等关键营养条件和环境条件对Aspergillus oryzae形态和产L-苹果酸的影响。最优发酵条件为：胰蛋白胨为氮源、CaCO₃质量浓度为80 g/L、搅拌转速为600 r/min、通气量为2 vvm。进一步分析菌体形态与L-苹果酸产量的关系，得出当单位体积发酵液菌球总体积（V值）为76.4 mm3/mL时，L-苹果酸产量最高达109.9 g/L。

英文摘要:

L-malate is an important C4 compound，which is widely used in food，chemical and pharmaceutical industries. In this study，the effects of nitrogen source，concentration of CaCO₃，agitation speed and aeration rate on morphology ofAspergillus oryzaeand L-malate production were investigated. The optimum requirements for L-malate production were as follows: nitrogen source of tryptone；CaCO₃concentration of 80 g/L；agitation speed of 600 r/min and aeration rate of 2 vvm. Furthermore，the relationship between the morphology and L-malate production was analyzed， and when the total volume of the pellet in the unit volume fermentation broth（V value） was 76.4 mm3/mL， L-malate had the highest production of 109.9 g/L.

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