| 柠檬酸发酵现状及展望 |
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| 引用本文： | 孙荣,王燕,杨平平.柠檬酸发酵现状及展望[J].中国调味品,2011,36(1). |
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| 作者姓名： | 孙荣 王燕 杨平平 |
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| 作者单位： | 山东轻工业学院,食品与生物工程学院,济南,250353 |
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| 摘 要： | 柠檬酸是微生物发酵法生产的重要有机酸之一,用途极为广泛.文章论述了黑曲霉发酵柠檬酸的发酵机制及代谢调控,介绍了柠檬酸发酵的菌种,原料以及发酵过程的影响因子.最后对柠檬酸发酵中的存在的问题提出建议.
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| 关 键 词： | 柠檬酸 代谢调节 发酵影响因子 发酵 |
Research progress on citric acid fermentation and prospect of it |
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| SUN Rong,WANG Yan,YANG Ping-ping.Research progress on citric acid fermentation and prospect of it[J].China Condiment,2011,36(1). |
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| Authors: | SUN Rong WANG Yan YANG Ping-ping |
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| Affiliation: | SUN Rong,WANG Yan,YANG Ping-ping (Shandong Institute of Light Industry,School of Food and Bioengineering,Jinan 250353,China) |
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| Abstract: | Citric acid is one of the organic citric producted by bio-fermentation and is widely employed.In this text,the bio-metabolism pathways and metabolic regulation of citric acid were introduced.the raw materials and the bacteria of were introduced.And of citric acid fermentation were introduced.This article also introduce the strain and materials of citric acid and the factor of citric acid fermentation.And finally it give some suggestion to citric acid fermention. |
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| Keywords: | Ctric acid metabolic regulation factor of citric acid fermention fermention |
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