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米根霉菌丝球半连续发酵产乳酸的工艺研究（Production of Lactic Acid by Pellets of Rhizopus oryzae in Semi-continuous Fermentation）
乳酸 米根霉 半连续发酵 菌丝球
2009/11/24
采用单因素试验和正交试验设计，以乳酸质量浓度及菌丝形态为考察指标，对米根霉首批发酵培养基及补料培养基进行优化，得到适于米根霉半连续发酵的培养基，建立了米根霉半连续发酵工艺，并进行米根霉半连续发酵产乳酸的稳定性试验。得到首批培养基参数为葡萄糖120g/L，(NH4)2SO4 2g/L，NaH2PO4 0.16g/L，KH2PO4 0.14g/L，MgSO4?7H2O 0.2g/L，ZnSO4?7H2...
Effect of Continuous Fermentation of High-Sugar Fruit Must on the Viability and Morphology of Immobilized Yeast on White Foam Glass
continuous fermentation immobilization yeast morphology
2009/2/20
We studied the effect of continuous fermentation of high-sugar fruit must (containing about 320 g/L of total sugars) on the viability and morphology of yeast cells. The process was carried out for 2.5...