细菌发酵产L-乳酸优良菌株的选育  

Screening of L-lactic Acid High-producing Bacteria

作　　者：张婵婵[1] 潘丽军[1] 赵丹丹[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《农产品加工（下）》2006年第10期23-26,43,共5页Farm Products Processing

基　　金：教育部博士点基金项目(20040359008)

摘　　要：对干酪乳杆菌CICC6002进行紫外诱变和硫酸二乙酯—超声波复合诱变处理,将诱变所得菌株进行耐酸和耐高糖驯化和选育,筛选得到一株高产L-乳酸的正向突变NT-7,在以菜籽饼粕水解液为氮源的培养基中发酵72h,L-乳酸产量88g/L,较出发菌株提高了41.94%。Ultraviolet light and DES- ultrasound mutagenesis were applied to Lactobacillus casei CICC6002. The high-producing strain NT-7 was finally selected after being acculturated by MRS acid media and MRS high-sugar slab. After fermentation for 72 hours in the fermentation media by using rapeseed meal hydrolyte as nitrogen source, the mutant strain NT-7 gave an L-lactic acid output of 88 g/L, 41.94% higher than the parent strain.

关 键 词：干酪乳杆菌 L-乳酸 诱变 驯化 发酵 

分 类 号：Q939.97[生物学—微生物学]