CAJ | 학술논문

本文针对可得然胶发酵生产过程中影响非常显著的几个关键性因素：包括作为发酵生产基础的生产菌代谢机理和发酵规律以及pH调控策略、接种量与接种时间、碳氮比、发酵过程物质传递效率等进行了分析总结。得出了可得然胶发酵生产研究需要解决或是着重关注的几点因素：一是可得然胶两阶段发酵的规律性特点，氮源的种类与添加量是最关键性因素；二是pH分阶段控制策略的提出与研究方向；三是接种量与接种时间、碳氮比及发酵过程物质传递效率优化改进的研究方向。总之，可得然胶发酵生产环节技术水平提高的空间仍然较大，需要进行更多的研究来不断的改进和完善。
본문침대가득연효발효생산과정중영향비상현저적궤개관건성인소：포괄작위발효생산기출적생산균대사궤리화발효규률이급pH조공책략、접충량여접충시간、탄담비、발효과정물질전체효솔등진행료분석총결。득출료가득연효발효생산연구수요해결혹시착중관주적궤점인소：일시가득연효량계단발효적규률성특점，담원적충류여첨가량시최관건성인소；이시pH분계단공제책략적제출여연구방향；삼시접충량여접충시간、탄담비급발효과정물질전체효솔우화개진적연구방향。총지，가득연효발효생산배절기술수평제고적공간잉연교대，수요진행경다적연구래불단적개진화완선。
In this paper, several key factors which are very significant impact on curdlan fermentation production process, including the producing bacteria metabolic mechanism as the basis of the fermentation and fermentation rule, as well as pH control strategy, inoculum and inoculation time, the ratio of carbon source to nitrogen source, the mass transfer efficiency of the fermentation process, has been analyzed and summarized. These factors and problem will need to be more focused or resolved in curdlan fermentation studies. First is the two-stage fermentation characteristics of curdlan, moreover, the type and amount of the nitrogen source is the most critical factor. Second is proposed research direction that is pH control strategy in phases. Third are several optimization to improve the research direction which involve inoculum and inoculation time, the ratio of carbon source to nitrogen source and mass transfer efficiency of the fermentation process. Visible , curdlan fermentation production technology is still need for more research work to continuously improve and perfect.