营养因子对黑曲霉发酵产柠檬酸的影响研究
he Effect of Nutrition Factor on Citric Acid Production
本文将氨基酸及B族维生素作为营养因子添加到产柠檬酸黑曲霉的发酵培养基中，通过比较酸度、糖酸转化率、生物量、菌球形态等重要参数探究添加重要营养因子(氨基酸及B族维生素)对黑曲霉发酵产柠檬酸的影响。结果表明，添加0.01%的谷氨酸、天冬氨酸、脯氨酸、谷氨酰胺、天冬酰胺使得产酸分别提高了6.1%、7.4%、6.5%、7.0%、6.0%；而添加丝氨酸、苏氨酸、苯丙氨酸、半胱氨酸则会抑制柠檬酸的积累；B族维生素对黑曲霉产酸有促进作用，糖酸转化率分别达到92.4%、93.4%、92.1%、91.9%、88.5%，均高于对照组的86.8%。本研究结果对黑曲霉发酵产柠檬酸过程优化具有一定的指导作用。
In this work，we added 20 different amino acids and B-group vitamins into fermentation medium to study the effect on citric acid production. The effects of these amino acids and B-group vitamins on fermentative yield of citric acid by Aspergillus niger H915 were assessed by comparing some parameters such as acidity, sugar acid conversion rate and biomass. The results showed that glutamic acid, aspartic acid, proline, glutamine, and asparagine can increase citric acid production, the yield increased by 6.1%, 7.4%, 6.5%, 7.0% and 6.0%, respectively; serine, threonine, phenylanine and cystine inhibit the accumulation of citric acid and reduce the sugar acid conversion rate; the rest amino acids nearly have no effect on citric acid fermentation; B-group vitamins could promote the yield of citric acid, the sugar acid conversion rate reached 92.4%, 93.4%, 92.1%, 91.9% and 88.5%, which was higher than the control (86.8%). The results obtained in this work may be helpful for the process optimization of citric acid production by A.niger.
陈坚、堵国成、李江华、姚颖、孙福新、刘龙
生物工程学生物化学微生物学
氨基酸B族维生素黑曲霉发酵糖酸转化率
amino acidB-group vitaminsAspergillus nigercitric acidsugar acid conversion rate
陈坚,堵国成,李江华,姚颖,孙福新,刘龙.营养因子对黑曲霉发酵产柠檬酸的影响研究[EB/OL].(2016-04-14)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/201604-160.点此复制
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