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Citric acid prepn. by fermentation - using Aspergillus niger R-1 strain on nutrient medium contg. molasses

机译：柠檬酸制备。通过发酵-在营养培养基上使用黑曲霉R-1菌株进行发酵。糖蜜

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Citric acid is prepd. by growing a new Aspergillus niger R-1 strain, (I), on a nutrient medium contg. sources for C, N and mineral salts, followed by mycelium sepn. and extn. of end-prod. from culture liquor. (I) is produced by combining activity of UV-radiation, ethylene imine and N-nitrosomethyl urea on Aspergillus niger EU-119 (II). Citric acid is used esp. in pharmaceutical and food industry. (i) Cultivation of (I) in place of (II) increases citric acid yield from 88-89wt.% to 99wt.%, w.r.t. sugar consumed, and, on molasses media, citric acid formation is increased from 93-94% to 97-98%, w.r.t. acid sum. (ii) (I) resists antagonistic bacteria, inhibits formation of gas-, acid- and nitrite-forming bacteria in fermentation process and ferments molasses well. (iii) (I) is less sensitive to chemical compsn. of starting molasses, and allows use of a lower quality molasses.

机译：准备柠檬酸。通过在营养培养基上生长一种新的黑曲霉R-1菌株（I）。 C，N和无机盐的来源，其次是菌丝体隔垫。和extn。最终产品。来自文化酒。（I）是通过将紫外线辐射，亚乙基亚胺和N-亚硝基甲基脲对黑曲霉EU-119（II）的活性结合而产生的。尤其是使用柠檬酸。在制药和食品行业。（i）用（I）代替（II）的耕作将柠檬酸的产率从88-89wt。％增加到99wt。％，w.r.t.。糖消耗，在糖蜜培养基上，柠檬酸的形成从93-94％增加到97-98％（w.r.t.酸总和。（ii）（I）抵抗拮抗细菌，抑制发酵过程中形成气体，酸和亚硝酸盐的细菌的形成，并充分发酵糖蜜。（iii）（I）对化学成分较不敏感。原料糖蜜，并允许使用较低质量的糖蜜。

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公开/公告号FR2361330A1

专利类型
公开/公告日1978-03-10

原文格式PDF
申请/专利权人 EXPERIMENTALNY ZAVOD BIOKHIMICHE;
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申请/专利号FR19760024299
发明设计人 ALMA ALBERTOVNA RUMBA ROMAN YANOVICH KARKLIN VIA KARLOVNA AZANDA VALIA YANOVNA BERZINSH ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV;KARKLIN ROMAN YANOVICH;AZANDA VIA KARLOVNA;BERZINSH VALIA YANOVNA;LURIN ANTON ANTONOVICH;FEDOSEEV VALENTIN FEDOSEEVICH;
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申请日1976-08-09
分类号C07C59/16;
国家 FR
入库时间 2022-08-22 21:45:24

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