海藻酸钙法固定化乳酸菌发酵制备L-乳酸的研究  

Production of L-lactic acid through fermentation by lactobacillus plantarum immobilized with sodium alginate

作　　者：陈晔[1] 韩玉洁 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2008年第1期98-100,共3页Science and Technology of Food Industry

基　　金：黑龙江省科学技术计划项目(120254)

摘　　要：在单因素实验的基础上,利用响应曲面法,对海藻酸钙法固定化植物乳杆菌发酵生产L-乳酸的条件进行优化。建立了显著影响因素和响应值之间的函数关系,得到回归方程。结果表明,最适合乳酸发酵的固定化细胞制作条件为:海藻酸钠浓度2%、包埋量20mL菌悬液/mL凝胶、固定化增殖时间22h、颗粒直径1mm左右、氯化钙浓度2%。Lactobacillus plantarum was immobilized with sodium alginate to produce L-lactic acid by fermentation. Based on the results of single factor experiment, a three-level central composite design was employed combining with response surface methodology to optimize the ferment conditions for yield of lactic acid. A regression equation was obtained by building functional relationship between main affecting factors and response value. Results showed that the optimal immobilization conditions for lactic acid fermentation were as follows： sodium alginate 2%, suspended microbial ceils 20mL/mL gel, immobilized beads diameter 1mm, generative time 22h, calcium chloride concentration 2%.

关 键 词：固定化 海藻酸钠 响应曲面 L-乳酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]