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简述发酵过程中pH的变化。

问答题
2022-05-22 09:03
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正确答案
1、发酵过程中pH的正常变化
(1)生长阶段:pH上升或下降的趋势。
(2)生产阶段:pH趋于稳定,维持在最适产物合成的范围。
(3)自溶阶段:pH上升
2、发酵过程中pH的异常变化
(1)异常下降碳源过高,尤其是葡萄糖过多,再加上溶氧不足,有机酸大量积累生理酸性物质:绥盐、糖类。
(2)异常上升氮源过高生理碱性物质:硝酸盐、有机酸盐、有机氮、氨水、尿素。

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