产L-乳酸的嗜热乳酸杆菌(T-1)发酵动力学研究  

Kinetics Study on Fermentation of L-lactic acid by Lactobacillus thermophilus(T-1)

作　　者：苏敬红[1] 

机构地区：[1]济南铁道职业技术学院生物工程系微生物学重点实验室,山东济南250013

出　　处：《现代食品科技》2007年第3期30-32,共3页Modern Food Science and Technology

摘　　要：本文对Lactobacillus thermophilus(T-1)的5L罐L-乳酸发酵过程进行了研究,并建立了菌体生长,底物消耗及产物生成动力学模型。经验证,模型的理论值和实验值拟和较好。所建动力学模型对反应器设计、工艺原理以及有效的控制发酵过程具有指导意义。The kinetic models of cell growth, product formation, and substrate fermentation were established. It showed that the theoretic values of the models and the experimental data were in a good agreement. The kinetic models were helpful to practical reactor design, craft management and control of fermentation process.

关 键 词：分批发酵 动力学模型 L-乳酸 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]