ChinaBrewing2013Vol.32No.1SerialNo.250‘’。。。α。ααααα、。α。γγ、、βαα。。α、、、、、。1。αα、、、、、α。αTQ921A0254-5071201301-0022-03αααααα22··2013321250∶℃α。αα、。。α、℃、。。μ。。《》。2℃、。。。。。。。、、、、。αα、。1LD2035℃、500m358h、Table1Changesoftotalsugars,reducingsugarsandtotalacidsat58hofthecitricacidfermentationofAspergillusnigerLD20in500m3fermentorat35℃···。1LD2035℃、500m358hTGA、GA、Fig.1Changesofα-glucosidase,glucoamylase,glucoseandtotalacidsduringcitricacidfermentationofAspergillusnigerLD20in500m3fermentorat35℃for58h2LD2035℃、500m324hFig.2Decreaseofglucoseandincreaseoftotalacidsafter24-hcitricacidfermentationofAspergillusnigerLD20in500m3fermentorat35℃23··ChinaBrewing2013Vol.32No.1SerialNo.250。。。ααααα。α。3α、、、、、。。。。αJAgrFoodChemαBiosciBiotechBio-chemJBiotechnololαAgrBiolChem△△△△。2pHTGAGATable2Activitychangesofα-glucosidaseandglucoamylasewiththedecreaseofpHvalue△·△·3LD2035℃、500m358hTGA、GApHFig.3Changesofα-glucosidase,glucoamylaseandpHat58hofthecitricacidfermentationofAspergillusnigerLD20in500m3fermentorat35℃24··