L-乳酸细菌培养条件的研究  

Study on the Culture Conditions of L-lactic Acid Bacteria

作　　者：李宝库[1] 路新利[2] 马珦玻[3] 魏志文[4] 

机构地区：[1]河北大学药学院,河北保定071002 [2]河北科技师范学院,河北秦皇岛066004 [3]河北省职工医学院,河北保定071000 [4]徐州师范大学,江苏徐州221116

出　　处：《酿酒科技》2007年第3期51-53,57,共4页Liquor-Making Science & Technology

摘　　要：对突变株干酪乳杆菌(Lactobacillus casei)FH2-8-9菌体培养条件、液体培养基成分进行了研究。结果证明,发酵过程中pH的调节及H+和游离乳酸的添加可以促进菌体生长,并提高了L-乳酸的产量;培养基中添加乳糖和果糖、酵母膏和蛋白胨、CaCO3对菌体生长和产酸均有重要影响;调节葡萄糖与丙酮酸钠的比例为9∶3,并在发酵42h时添加丙酮酸钠,L-乳酸产量可达75g/L。The fermentation conditions of Lactobacillus casei FH2-8-9 and the compositions of liquid culture medium were investigated. The results indicated that pH value regulation and the addition of H＋ and dissociative lactic acid could promote the growth of the strains and could increase L-lactic acid yield; the addition of lactose, fructose, yeast extract, peptone and CaCO3 in culture medium had great effects on bateria growth and L-lactic acid yield; L-lactic acid yield could reach 75 g/L as the ratio of glucose and pyruvic acid sodium as 9：3 and through the addition of pyruvic acid sodium by the time of 42 h fermentation.

关 键 词：微生物 L-乳酸细菌 发酵条件 L-乳酸 

分 类 号：TS261.11[轻工技术与工程—发酵工程]