L-苹果酸产生菌黄曲霉Aspergillus flavus H-98发酵特性的研究

报道了Ｈ－９８菌株发酵Ｌ－苹果酸的特点，研究了碳源、氮源、温度、ＣａＣＯ３、金属离子、促进剂和抑制剂等因素对Ｈ－９８菌株苹果酸发酵的影响，并综合考察培养基配方对产酸的影响，确定了Ｈ－９８菌株的最佳发酵条件，其中最适碳源为１０％葡萄糖，最适氮源为０．２５％（ＮＨ４）２ＳＯ４，ＣａＣＯ３浓度为７％。生物素、丙氨酸和Ｍｎ２＋在一定浓度范围内能显著提高Ｈ－９８菌株的产酸水平，使该菌株的产酸超过５０ｇ／Ｌ。

A Study on the Fermentative Characteristics of L-Malic Acid Producing Strain Aspergillus flavus H-98

The strain H98 which could utilize sugars to produce Lmalic acid was studied in this paper. The effect of fermentative factors on the production of Lmalic acid by strain H98 was investigated. These factors included carbon source, nitrogen source, temperature, CaCO3, metallic ion, stimulant and inhibitor. The production of Lmalic acid by strain H98 was also studied comprehensively according to orthogonal test L9(34) about different concentrations of glucose, (NH4)2SO4 and CaCO3. Thus the best fermentative conditions were determined eventually. The concentrations of glucose,(NH4)2SO4 and CaCO3 were 10%, 0.25% and 7% respectively. It was obvious for biotin, Ala and Mn2 to stimulate strain H98 to produce Lmalic acid more than 50g/L.