The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料，黑曲霉液态发酵法生产柠檬酸的影响，并优化了工艺。
This article expounds the biosynthetic pathway and metabolic regulation mechanism of citric acid, and dis-cusses how the fermentation conditions affect the accumulation of citric acid.
本文主要阐述柠檬酸生物合成途径、代谢调控机理及发酵条件对柠檬酸累积的影响。
Citric acid is an important organic acid and mainly produced by fermentation method.
柠檬酸是一种重要的有机酸，主要通过发酵法生产。
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