干酪乳杆菌非连续发酵生产L-乳酸的研究  

L-lactic acid production by feed batch fermentation of Lactobacillus casei

作　　者：李明阳[1] 吴晖[1] 刘冬梅[1] 余以刚[1] 李晓凤[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2007年第12期9-12,共4页China Brewing

基　　金：国家自然科学基金项目(20676042)

摘　　要：对干酪乳杆菌非连续性发酵生产L-乳酸的研究结果表明,发酵过程中不添加补料,得到L-乳酸的最大浓度为76.9g/L,L-乳酸的产率为64.1%,最大细胞干重为6.5g/L。而发酵过程进行分批补料的试验结果证明,添加葡萄糖是发酵L-乳酸的有效方法,L-乳酸的最终浓度为90.7g/L,产率为75.5%,细胞干重为8.6g/L。L-乳酸产量提高了17.9%,细胞干重提高32.3%,L-乳酸纯度为95.7%。In this paper, the L-lactic acid production by feed batch fermentation of Lactobacillus casei was studied. By batch fermentation without feeding, the maximum L-lactic acid concentration, L-lactic acid yield and the maximal dry cell weigh were up to 76.9 g/L, 64.1% and 6.5 g/L, respectively. However, batch-feeding glucose was found to be an effective method for L-lactic acid fermentation. Compared with the batch fermentation, the batch-feeding glucose culture showed 17.9% increase in L-lactic acid production, 32.3% increase in dry cell weight, respectively and the purity of L-lactic acid was 95.7%.

关 键 词：干酪乳杆菌鼠李糖亚种 L-乳酸 葡萄糖 高效液相色谱 

分 类 号：TQ921[轻工技术与工程—发酵工程]