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哪些菌种被用来从糖类生产柠檬酸?
来源:http://www.jnjrh.com 日期:2019-10-28 发布人:admin
  在柠檬酸无水、柠檬酸一水、柠檬酸钠、柠檬酸钾生产柠檬酸中,常用的优良黑曲霉品种有n-555、7y-144和四川石灰19-1。(1)黑曲霉的形态特征殖民地在卷体内,菌落一般比较疏松,往往布满介质表面。不均匀的边缘。蜂群开始是白色的,然后逐渐变成棕色。孢子区为黑色,菌落长有绒毛。
  In the production of citric acid from citric acid anhydrous, citric acid monohydrate, sodium citrate and potassium citrate, n-555, 7y-144 and Sichuan lime 19-1 are commonly used as excellent Aspergillus niger varieties. (1) the morphological characteristics of Aspergillus niger colony in the body, the colony is generally loose, often full of media surface. Uneven edges. The hives begin to be white, then gradually brown. The spore area is black and the colony has villi.
  2. 菌丝
  2. hyphae
  菌丝有隔膜和分枝,是多细胞菌丝,无色或有颜色。培养基上面是气生菌丝,下面是营养菌丝。在生长一段时间后,菌丝细胞变厚,形成足细胞,直立的分生茎从中生长。茎的顶端膨大成球形顶囊,顶囊表面生一至两个小茎,小茎顶端产生一串分生孢子,使蜂蜜运输顶囊成菊花状。这就是通常所说的孢子头(图1-1)。孢子头的形状、颜色和大小是鉴定的重要依据。
氨基磺酸
  Hyphae have septa and branches. They are multicellular, colorless or colored. The top of the medium is aeromycelia, and the bottom is vegetative mycelium. After growing for a period of time, the mycelial cells become thicker, forming podocytes, from which erect meristematic stems grow. The top of the stem expands into a spherical apical sac, on the surface of the apical sac there are one or two small stems, on the top of the small stem there are a series of conidia, which make the apical sac of honey transportation chrysanthemum like. This is commonly known as the sporoderm (Fig. 1-1). The shape, color and size of the spore head are the important basis for identification.
  (2)黑木耳的生理特性
  (2) physiological characteristics of Auricularia auriculaN-555和ya-144黑曲霉可在马铃薯粉、玉米粉、可溶性淀粉、糖蜜、葡萄糖、麦芽糖、糊精、乳糖等介质上生长和产酸。以马铃薯干粉为碳源时,不需要其他氮源,可以保持较高的产酸水平。在柠檬酸生产过程中,pH值、温度和通风条件对酸的产生也有很大的影响。4 - 3所示。5. 低pH值可减少杂菌的污染,维持柠檬酸合酶的性质,促进柠檬酸的积累。产酸的pH值因菌株而异,通常为pH 1。8 ~ 2。5. 发酵的温度一般在28 ~ 31℃之间,温度越高,草酸越容易形成。综上所述,黑曲霉产生柠檬酸,需要较低的温度和PH值,较高的曝气和糖浓度,有利于产品积累。
  Aspergillus niger n-555 and ya-144 can grow and produce acid on potato flour, corn flour, soluble starch, molasses, glucose, maltose, dextrin, lactose and other media. When potato dry powder is used as carbon source, no other nitrogen source is needed, and the acid production level is high. In the process of citric acid production, pH value, temperature and ventilation conditions also have a great impact on the production of acid. 4 - 3. 5. Low pH value can reduce the pollution of heterobacteria, maintain the property of citric acid synthetase and promote the accumulation of citric acid. The optimal pH value for acid production varies from strain to strain, usually pH 1. 8 ~ 2. 5. The optimal temperature of fermentation is generally between 28 ~ 31 ℃, the higher the temperature is, the easier oxalic acid is formed. In conclusion, the citric acid produced by Aspergillus niger needs lower temperature and pH value, higher aeration and sugar concentration, which is conducive to product accumulation.
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