CAJ | 학술논문

主要研究了发酵法生产葡萄糖酸钠过程中的各参数的变化规律，通过在线监测和离线分析检测，得出各参数的变化规律：各参数的变化均与黑曲霉的生长周期有关；发酵初期（0～5 h）各参数维持恒定；发酵期（5～16 h）溶氧、残糖质量浓度分别快速降低至30％、15 g/L；酶活、葡萄糖酸钠含量快速上涨至500 U/mL、18 g/L；发酵中后期（16～20 h）维持阶段，各参数缓慢变化；发酵结束后溶氧回升。各参数的变化规律与黑曲霉生长周期的关系研究为工厂进一步优化发酵工艺、缩短发酵周期提供原始的理论依据。
주요연구료발효법생산포도당산납과정중적각삼수적변화규률，통과재선감측화리선분석검측，득출각삼수적변화규률：각삼수적변화균여흑곡매적생장주기유관；발효초기（0～5 h）각삼수유지항정；발효기（5～16 h）용양、잔당질량농도분별쾌속강저지30％、15 g/L；매활、포도당산납함량쾌속상창지500 U/mL、18 g/L；발효중후기（16～20 h）유지계단，각삼수완만변화；발효결속후용양회승。각삼수적변화규률여흑곡매생장주기적관계연구위공엄진일보우화발효공예、축단발효주기제공원시적이론의거。
The detection of parameters in fermentation broth of sodium gluconate was investigated. The changes of parameters in the process of fermentation were detected by on-line and off-line monitoring. Results showed that the changes of parameters were related with the growth cycle of Aspergillus niger. At the beginning of fermentation ( 0-5 h ) parameters kept constant. In fermentation period ( 5-16 h ) , dissolved oxygen ( DO) and residual glucose decreased to 30% and 15 g/L;enzyme activity and sodium gluconate rose to 500 U/mL and 18 g/L. In the late stage of fermentation (16-20 h) parameters changed slowly. After the fermentation, DO had gone again. The relationship between the change of parameters and physiological activity of Aspergillus niger was analyzed, it supplied a theory bsis for further optimization of the soaking process.