无载体固定化米根霉发酵生产L-乳酸工艺的优化  

Optimization of L-Lactic Acid Production by Self-immobilized Rhizopus Oryzae

作　　者：朱羽[1] 姜绍通[1] 杜威[1] 呙军[1] 吴曼曼[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140-142,145,共4页Farm Products Processing

基　　金：安徽省自然科学基金项目(01041302);安徽省"十五"攻关重点项目(01703003)

摘　　要：通过单因素试验和正交试验,优化无载体固定化米根霉发酵葡萄糖清液生产L-乳酸的工艺。试验结果表明,首批次发酵工艺主要参数为:葡萄糖120g/L,NHNO33g/L,HPO0.214g/L,ZnSO4·7HO0.22g/L,MgSO4·7HO-224220.25g/L,接种量10%,发酵开始时添加CaCO,装液量20%,L-乳酸产量可达100.8g/L;重复间歇发酵补料培养基3的主要成分为:葡萄糖80g/L,NHNO33g/L,KHPO40.075g/L,葡萄糖单位时间转化率为2.92%/h。Using single-factor and orthogonal experiments, the production of L-lactic acid by self-immobihzed Rhizopus oryzae was optimized. The main fermentative parameters of the first batch were： glucose 120 g/L, NH4O3 3 g/L, HEPO4- 0.214 g/L, ZnSO4·7H2O0.22 g/L, MgSO4·7H2O 0.25 g/L, the inoculation of germs 10%, the time of CaCO3 addition 0 h, the volume on fermentation 20% and the main factors in the medium of the repeated batch were： glucose 80 g/L, NH4NO3 3 g/L, KH2PO4 0.075 g/L. The results showed that the concentration of L-lactic acid could achieve 100.8 g/L in the first batch and the conversion rate of glucose was 2.92%/h in the repeated batch.

关 键 词：无载体固定化 米根霉 L-乳酸 发酵 优化 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]