Mouldy bran culture medium for enlarged culture of aspergillus niger and culture method

Abstract

The invention provides a mouldy bran culture medium for enlarged culture of aspergillus niger and a culture method oriented to the problems that in the prior art, the number of bottles is too large due to the fact that the filling thickness of aspergillus niger strain mouldy bran cannot be too large, and strain contamination is caused by a small sampling rate. A carrier with corncob particles as a culture medium is adopted, a nutrient solution needed by growth of aspergillus niger is added, and the special culture medium is prepared; in addition, a culture mode and a bran preparing method are both innovated, and thus the defects in the prior art are well overcome. The detection rate of mouldy bran reaches 100%, seed tank contamination caused by the mouldy bran issue is excluded, and operation personnel are reduced by 80% through enlarging of each independent culture unit and simplification of the operation technological process, so that the personnel cost of enterprisers is lowered, and professional technological personnel can be easily trained; meanwhile, due to reduction of operation personnel, fluctuation of the quality of mouldy bran can be easily reduced, production scheduling is more flexible, and the output regulation of enterprisers can be quickly fed back in time.

Description

technical field [0001] The invention relates to a microbial culture medium and a culture method, in particular to a bran koji culture medium and a culture method for expanding the cultivation of Aspergillus niger strain bran koji produced by citric acid fermentation. Background technique [0002] Citric acid is widely used as a sour agent in the food industry, known as the first edible sour agent, and is also the most important organic acid produced by fermentation; in addition, citric acid and citrates, esters and citric acid derivatives have Wide range of uses. [0003] The preparation of bran koji from Aspergillus niger is the basis of citric acid production, and the quality of bran koji is directly related to the quality of the product. Now the way of making koji in production enterprises is still the traditional way, that is, to use bran to cultivate in a glass triangular flask. The skin contains about 50% water, loosely put into a 2000ml Erlenmeyer bottle, about 35 g...

AI Technical Summary

Problems solved by technology

The second is that the sampling rate of bran koji is low, and the number of cultured bottles is large. When testing bran koji, only about 5% of bran koji can be extracted for shake-flask fermentation testing.

Since each bottle of bran koji is an independent culture unit, about 150 bottles of bran koji need to be inserted into each seed tank, so even if the random inspection is qualified, the quality of the bran koji cannot be fully guaranteed. This has brought difficulties to production scheduling, affected the normal operation of fermentation, and reduced the production efficiency of equipment

Third, there are a large number of operators and high technical requirements for operation

Therefore, the preparation process of traditional strains of bran koji has become the bottleneck of citric acid fermentation production, and also reduces the production efficiency of enterprises.

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