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作 者:石孔泉[1] 石贵阳[1] 张梁[1] 章克昌[1]
机构地区:[1]江南大学生物工程学院生物资源研究室,江苏无锡214036
出 处:《酿酒科技》2006年第2期17-20,共4页Liquor-Making Science & Technology
基 金:国家科技部"十五"攻关项目(2001BA501A0)资助
摘 要:从市售酸乳、泡菜中筛选得到产L-乳酸细菌,通过NTG诱变选育和摇瓶发酵试验,选出两株利用葡萄糖较好的菌株m-58和m-16,以玉米浓醪酒糟清液为基质对2株乳酸细菌进一步驯化培养,得出m-58菌株,更能较好地发酵玉米酒糟清液,产生乳酸,m-58菌株在48h发酵含糖63g/L的玉米浓醪酒糟清液产生50g/L的L-乳酸,m-58菌株适合用于发酵玉米酒糟产乳酸。(孙悟)L-lactic acid-producing bacteria were screened from sour milk and marinated vegetables, and after times of NTG mutation screening and flask shaking fermentation tests, two strains including m-58 strain and m-16 strain were obtained, then after further domesticated cultivation of both the two strains in the clear solution of distiller's grains of very high gravity (VHG) ethanol fermentation from corn, m-58 strain was thought to be a good strain for its efficient utilization of the substrate of VHG ethanol fermentation from corn ,which could produce 50 g/L L-lactic acid by fermenting 63 g/L corn high gravity mash distiller's grains within 48 h.
分 类 号:TS262[轻工技术与工程—发酵工程]
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