关键词: 黑曲霉, pH, 降糖速率, 生产周期

Abstract: During gluconate fermentation by Aspergillus niger, controling pH in different phases in the process of fermentation could shorten the production cycle and increase production efficiency.  The Aspergillus niger was fermented in 4 fermentors of 5 L with 4 different pH (5.0, 5.2, 5.4 and 5.6). Analysing the change regularity of parameters by on-line and off-line monitoring, the relationship among  pH, lowering rates of glucose and glucose oxidase activity were studied. The pH was determined as pH 5.6 during pre-fermentation of 0~8 h,  and pH 5.2 after 8 h.

Key words: Aspergillus niger, pH, glucose-lowering rate, production cycle