摘要
以柑橘皮渣为原料,用酵母菌发酵生产柠檬酸,发酵液成分采用纸层层析进行鉴定,发酵液经过钙盐法处理获得柠檬酸固体。通过改变发酵温度、发酵时间、发酵液中甲醇添加量和发酵液中菌种添加量研究发酵最佳条件,根据L9(34)正交试验,最终确定酵母菌发酵柑橘皮渣生产柠檬酸的最佳条件为:发酵温度29℃,发酵时间108h,发酵液中添加8%的酵母活化液和2%的甲醇。
Citric acid was produced by fermentation of yeast with citrus dregs as the raw material,using paper chromatography identified ingredients of fermented liquid,then citric acid solid can be obtained by the method of calcium salt precipitation.In L9 （34 ）orthogonal design,the conditions of fermentation temperature, fermentation time,methanol content and bacteria amount were studied.The results showed that the optimum conditions were fermenting temperature 29°C,fermenting time 1 08 h,8% of the yeast activation solution and 2% methanol.
出处
《包装与食品机械》
CAS
2014年第5期1-4,25,共5页
Packaging and Food Machinery
基金
辽宁省食品安全重点试验室开放课题(LNSAKF2011033)
辽宁省大学生创新创业训练项目(201310167009)
关键词
柑橘皮渣
柠檬酸
发酵
citrus dregs
citric acid
fermentation
