한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)
- 제17권5호
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- Pages.510-518
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- 1989
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
감귤과피를 기질로 한 Aspergillus niger의 구연산 발효
Citric Acid Fermentation from Mandarin Orange Peel by Aspergillus niger
초록
농산 폐자원 중에서도 감귤 가공공정에 따라 부생되는 감귤과피를 발효 기질로서의 이용을 목적으로 분리균 Asp. niger를 사용하여 구연산 발효에 미치는 배양조건 및 영향인자를 조사하였다. 그 결과 고 체 배양에서의 최적조건 즉 감귤과피와 물을 동량 혼합하고 여기에 NH
Most of orange peels are disposed from orange juice manufacturing process. Thus, our purpose is to utilize these orange peels as fermentation substrate. We have investigated culture conditions and factors influencing citric acid production by an isolated strain, Asp. niger. Citric acid production was much higher in semisolid culture than in submerged culture and the particle size of ground orange peels was favored at 20 mesh in semisolid culture. The optimal pH and temperature were 4.5-5.0 and 3