鼠李糖乳杆菌发酵生产L-乳酸培养基的优化  

Optimization of culture media for production of L-lactic acid by Lactobacillus casei subsp. rhamnosus

作　　者：吴晖[1] 李明阳[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：《食品工业科技》2008年第4期81-84,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20676042);新世纪优秀人才计划(NCEF06-0746)

摘　　要：对鼠李糖乳杆菌发酵生产L-乳酸的发酵培养基组成进行了研究;通过正交实验得到最佳氮源组合为酵母粉5g/L,蛋白胨10g/L,牛肉膏15g/L;生长因子实验表明,番茄汁和白菜汁的添加量各为10%时,L-乳酸的产量最高;葡萄糖、吐温80、生长因子和氮源的四因素正交实验表明,最佳培养基组成为葡萄糖160g/L,酵母粉5g/L,蛋白胨10g/L,牛肉膏15g/L,吐温801mL/L,番茄汁50mL/L,白菜汁50mL/L。用该培养基发酵所得L-乳酸的产量高达143.6g/L,得率为89.8%。Culture media composition of L-lactic acid fermentation by Lactobacillus casei subsp, rhamnosus was studied. By orthogonal test, the optimum combination of nitrogen resource were as follows： yeast extract 5g/L, peptone 15g/L and beef extract 15g/L Tomato juice and Chinese cabbage juice were added into the culture media, the results showed that the concentration of L-lactic acid was the highest level when both of the dosage were 10%. The orthogonal test was also used to get the optimum composition of culture media, according to the experiments, optimized composition of culture media were that glucose 160g/L, yeast extract 5g/L, peptone lOg/L, beef extract 15g/L, Tween 80 lmL/L, tomato juice 5mL/L, Chinese cabbage juice 5mL/L. The maximum concentration of L-lactic acid was 143.6q/L with the vield 89.8%.

关 键 词：L-乳酸 鼠李糖乳杆菌 发酵 培养基 

分 类 号：TS201.3[轻工技术与工程—食品科学]