固定化米根霉发酵生产L-乳酸产酸速率的研究  

L-lactic acid production rate during immobilized Rhizopus oryzaefermentation

作　　者：姜绍通[1] 陆香庆[1] 郑志[1] 朱羽[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《合肥工业大学学报（自然科学版）》2007年第3期384-386,共3页Journal of Hefei University of Technology：Natural Science

基　　金：教育部博士点基金资助项目(20040359008);合肥工业大学科学研究发展基金资助项目(063001F)

摘　　要：文章研究了海藻酸钙包埋法固定米根霉间歇生产乳酸的工艺,并考察了固定化凝胶珠颗粒直径、接种量、装液量、糖的质量浓度以及发酵温度对产酸速率的影响;结果表明,在固定化凝胶珠颗粒直径为2.4 mm,接种量为20%,糖的质量浓度为10-100 g/L,温度为32℃条件下,产酸速率可以达到15.5 g/（L·h）。The production rate of L-lactic acid by Rhizopus oryzae in calcium alginate beads in the shake flask was studied. The effects of the diameter of immobilized cells, inoculation of beads, concentration of glucose and temperature on the fermentation rate were investigated. When the diameter of immobilized cells was 2. 4 mm, the inoculation amount of beads was 20%, the concentration of glucose was 10-100 g/L, and the culture temperature was 32 ℃ ,the production rate could reach 15. 5 g/（L · h）.

关 键 词：米根霉 固定化发酵 产酸速率 L-乳酸 

分 类 号：TQ92[轻工技术与工程—发酵工程]