嗜热乳酸杆菌T-1发酵特性的研究  

Study on Fermentation Character of Lactobacillus thermophilus T-1

作　　者：高年发[1] 石青松[1] 马燃[1] 周婀[1] 韩英素[2] 

机构地区：[1]天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300222 [2]天津科技大学现代分析技术研究中心,天津300222

出　　处：《天津科技大学学报》2005年第2期14-18,共5页Journal of Tianjin University of Science & Technology

摘　　要：对产L-乳酸的一株细菌T-1进行了营养缺陷型的初步鉴定,并对其发酵特性进行了研究。初步鉴定出蛋白胨中的某些物质是它的生长因子。培养基中加入蛋白胨后,在同样时间下比不加蛋白胨时菌体量明显增长;蛋白胨含量为15g/L时,发酵L乳酸产量达到85.0g/L,比不加蛋白胨时的产量提高了48%;转化率为81.0%,比不加蛋白胨时的转化率提高了25%。从其发酵特性试验得出了T1的最适发酵条件。发酵液中L乳酸的纯度为99.30%。Some experiments were done on fermentation character of a L-lactic acid bacteria strain T-1. As a result, something in peptone was its growth factor. 85.0g/L L-lactic acid and 81.0% conversion were achieved in batch culture after 15g/L peptone had been added into the medium, improved by 480% and 250% respectively. More suitable condition of fermentation was found. The purity of L-lactic acid in broth is 99.30%.

关 键 词：L-乳酸 生长因子 蛋白胨 发酵特性 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]