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通过Aspergillus niger增强酸生产:使用甘糖蜜进行发酵研究的见解

Samina Khurshid¹, Hamad Ashraf², Tanveer Hussain¹

¹Department of Biotechnology, Virtual University (Lahore Campus), Lahore 54000, Pakistan.

Life (Basel, Switzerland)

|June 27, 2024

概括

优化硫酸盐,铁酸和氧酸盐等发酵因子显著提高了Aspergillus niger的酸生产. 化对产量的影响最小.

科学领域:

生物技术是生物技术.
工业微生物学工业微生物学

背景情况:

酸是主要通过微生物发酵生产的关键工业化学物质.
尼日尔虫占全球酸产量的约90%.
优化发酵参数对于最大限度地提高酸产量至关重要.

研究的目的:

为了优化影响酸生产的关键因素,使用Aspergillus niger.
研究特定添加剂和发酵条件对产量的影响.
确定关键营养素的最佳度和添加时间.

主要方法:

酸的生产是使用Aspergillus niger进行的.
在甘糖蜜 (15%糖) 的基础上制备发酵介质.
优化了硫酸,铁酸,氧化和化的度和添加时间.

主要成果:

0.4g/L硫酸增加了产量,达到75%.
在24小时内添加的2g/L铁化物产生了78%的产量.
10g/L氨氧酸导致77%的产量;化的影响微不足道.

结论:

硫酸,铁酸和氧酸盐对于增强酸生产至关重要.
潜水发酵优化可以显著提高阿斯伯吉路斯尼日尔酸产量.
结果为工业酸生物合成和未来研究提供了洞察力.

关键词:

酸是一种酸.工业应用工业应用潜水发酵的发酵方式甘糖蜜糖糖蜜糖糖蜜糖糖糖蜜糖糖糖蜜糖糖糖蜜糖糖糖蜜糖糖糖蜜糖糖糖糖蜜糖糖糖

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