嗜热乳酸杆菌l-乳酸发酵条件的初步研究  

Study on L-lactic Acid Fermentation of Lactobaciluus Thermophilus

作　　者：高年发[1] 石青松[1] 杨慧灵[1] 杨枫[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《广州食品工业科技》2003年第4期4-9,共6页

摘　　要：对产L-乳酸的嗜热乳酸杆菌进行了发酵条件的初步研究:摇瓶发酵和静置发酵的对比实验以及培养基的优化实验。结果表明,摇瓶发酵优于静置发酵;麸皮和黄豆粉的最适添加量分别为2%和3%;木薯为最佳碳源;黄豆粉可代替部分酵母膏;木薯糖化液中加入适量黄豆粉和维生素B可代替酵母膏。The contrast experiment of shaking culture and stationary culture, and optimizing culture medium were studied in this paper. The conclusion showed that shaking culture is better than stationary culture, the optimum amount of wheat bran and soybean powder is 2% and 3% respectively, cassava is the best carbon source, soybean powder can take the place of yeast extract partly, and adding vitamin B and soybean powder to the cassava culture solution may entirely take the place of yeast extract.

关 键 词：L-乳酸 嗜热乳酸杆菌 发酵条件 摇瓶发酵 静置发酵 培养基 酵母膏 黄豆粉 出发菌株 细菌发酵 

分 类 号：TQ922[轻工技术与工程—发酵工程]