微量元素在线调控L-乳酸发酵的研究  

Study of on-line microelement regulation in fermentation production of L-lactic acid

作　　者：封文涛[1] 李十中[2] 张晗星[2] 孟武[1] 姜菲菲[1] 王瑞明[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]清华大学核能与新能源技术研究院,北京100084

出　　处：《现代化工》2009年第S2期144-146,共3页Modern Chemical Industry

基　　金：国家"十一五"科技支撑项目(2006BAD07A00)

摘　　要：选择Mg2+、K+、Zn2+作为调控重点,根据发酵过程各影响因素的变化,在线调控微量元素的浓度,分析其对米根霉发酵生产L-乳酸的影响。结果表明Mg2+与L-乳酸积累呈正相关性,发酵进行12 h对Mg2+正调控;低浓度的K+、Zn2+与L-乳酸积累呈负相关性。发酵开始12 h对Zn2+负调控,36 h对K+进行负调控。各元素综合调控后L-乳酸最高产量较未调控时提高了28.15%。Mg2+、K+、Zn2+ are chosen to be key points of study on regulating fermentation of Rhizopus oryzae to produce Llactic acid.The Effects of fermentation conditions including the concentrations of microelements are analyzed.The results show that the concentration of Mg2+ has positive relativity to the accumulation of L-lactic acid and it should to be added after the 12 h hour of fermentation.Low concentrations of K+ and Zn2+ have negative relativities to the accumulation of L-lactic acid and they should to be diluted in the 36 h and 12 h hour of fermentation,respectively.The production of L-lactic acid can be increased by 28.15% after microelement regulation,compared with that of no regulation.

关 键 词：微量元素 L-乳酸 米根霉 调控 发酵 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]