葡萄糖之醱酵氧化

Oxidation of Glucose by Fermentation

李漢英(Han-Ying Lee) ； 張式箴(Shih-Jen Chang)

《化學》 45年2期 (1956/06) Pp. 75-80

https://doi.org/10.6623/chem.1956011

摘要

本實驗係就菌種，醱酵溫度，醱酵糖液濃度，空氣供給量及各種浸沉法作比較實驗。由葡萄糖酸生產量之高低，證明黑黴菌(Asperigillus niger) NRRL-3之生酸力比黑黴菌A-1高3倍。浸沉法可在室溫下(25°-30°C)舉行。醱酵糖液濃度以每100mI，15克為宜。空氣之供給可以提高生酸量。在醱酵初朗，用迴轉或震盪浸沉法，可以增加生酸之速度，但在醱酵末期用攪動浸沉法產酸率高達91%。由此推定採用水平迴轉或往復震盪浸沉之豫備醱酵及攪動浸沉之主醱酵，兩段操作最為有效。

並列摘要

With a view to compare the yield of gluconic acid, many experiments for oxidation of glucose by fermentation under various conditions were made. It was found that: (1) the acid producing power of Asperigillus niger NRRL-3 was about three times higher than that of Asperigillus niger A-1 ; (2) the preferable concentration of glucose solution for fermen tation was 15gro. in 100ml; (3) The optimum temperature was 25℃-30℃; (4) a better results could be obtained by the submerged mold fermentation and aeration and (5) the processes of vibration and rotation in the pre-fermentation stage followed by stirring during the principal fermentation were the best ways for the production of glucenic acid with yield of over 90% of the weight of glucose used.