한국균학회지 (The Korean Journal of Mycology)

  • 제27권6호
  • /
  • Pages.383-385
  • /
  • 1999
  • /
  • 0253-651X(pISSN)
  • /
  • 2383-5249(eISSN)
한국균학회 (The Korean Society of Mycology)
권호 표지

Aspergillus niger를 이용한 유청으로부터 구연산의 생산에 있어서 온도와 pH의 영향

Effects of Temperature and pH on the Production of Citric Acid from Cheese Whey by Aspergillus niger

  • 이정훈 (인하대학교 공과대학 생물공학과) ;
  • 윤현식 (인하대학교 공과대학 생물공학과)
  • Lee, Jung-Hoon (Department of Biological Engineering, Inha University) ;
  • Yun, Hyun-Shik (Department of Biological Engineering, Inha University)
  • 발행 : 1999.12.30
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초록

Cheese 제조시 부산물로 생성되는 whey를 배지로 사용하여 Aspergillus niger를 이용하여 citric acid를 생산하는데 영향을 미치는 여러 가지 요인 중 중요한 요인인 온도와 pH의 영향에 대하여 고찰하였다 15일간 27, 30, 33, $36^{\circ}C$와 pH 2, 3, 4, 5에서 각각 배양하면서 소비된 lactose의 양과 생산된 citric acid의 양을 측정하였다. 생산된 citric acid의 최대 농도는 33.9 g/l(구연산 생산에 쓰여진 유당을 기준으로 할 때 68.26%)이었으며, shaking speed는 citric acid 생산에 직접 영향을 주기보다는 pellet 형성시 그 형태에 영향을 미치는 것으로 나타났다. 배양 온도가 $33^{\circ}C$, pH는 3일때 가장 많은 양의 citric acid가 생산되었다.

Effects of temperature and initial pH of the medium on production of citric acid from cheese whey permeate by Aspergillus niger were investigated. A. niger was cultivated at four different temperatures (27, 30, 33, $36^{\circ}C$) and four different pHs (2, 3, 4, 5) for 15 days. During the fermentation the concentrations of lactose and citric acid in the culture broth were measured. The maximum production of citric acid which was 33.9 g/l (68.26% yield based on lactose utilized) was obtained at $33^{\circ}C$ and pH 3. The production of citric acid was not much affected by shaking speed. However, the shaking speed was found to influence the form of pellets during cell growth.

키워드

참고문헌

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