利用啤酒麦糟进行L-乳酸生产的研究  

Study on of Preparation of L-Lactic Acid with Brewer's Spent Grains

作　　者：邵荣[1] 余晓红[1] 刘珊珊[1] 

机构地区：[1]盐城工学院化学与生物工程学院,江苏盐城224003

出　　处：《食品科学》2008年第8期467-470,共4页Food Science

摘　　要：将湿啤酒糟烘干至含水量为10%左右,再进行机械粉碎,过20～40目筛子筛分后,采用0.80%硫酸,固液比l:11,浸泡原料10h后,于121℃下预水解90min。预水解物pH值用2.0%的氢氧化钠调至4.0左右后,添加0.20%(W/V)左右的纤维素酶,于50℃酶解5h,得到还原糖含量为8.82%的啤酒糟酶解液。将此酶解液pH调节到6.0左右,于55℃采用分批补料的发酵方式进行发酵控制,添加5.0%的碳酸钙,可得到乳酸产量为80.75g/L的发酵液。Wet brewer＇s spent grain was dried to the water content around 10%, and then smashed with the undersized machine. After 20 to 40 mesh screening, grains were soaked with 0.80% H2SO4 for 10 h at the ratio of solid to liguid 1：11, and then were prehydrolyzed for 90 min at 121℃. The pre-hydrolysates were hydrolyzed with 0.20% cellulase （W/V） for 5 h at 50℃ after adjusting pH to around 4.0 with 2.0 % NaOH, and the hydrolysate with 8.82 % reducing sugar content was obtain. After adjusting pH to around 6.0, the hydrolysate added with 5.0 % CaCO3 was fermented at 55℃ by batch feeding, and the yield of L-lactic acid in the fermentation broth is 80.75 g/L.

关 键 词：啤酒糟 酶水解 乳酸发酵 

分 类 号：TQ92[轻工技术与工程—发酵工程]