甘蔗糖蜜用米根霉发酵产乳酸的研究  

Study on Lactic Acid Production from Sugar Cane Molasses Fermentation with Rhizopus Oryzae

作　　者：秦菊霞[1] 苏萍[1] 黄谷亮[1] 李楠[2] 周晓薇[1] 李红[1] 郭海蓉[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西大学生命科学与技术学院,南宁530004

出　　处：《食品工业》2008年第5期44-46,共3页The Food Industry

基　　金：广西科学基金项目;合同编号:桂科基0448008

摘　　要：以米根霉3038为出发菌株,经过紫外诱变。高酸培养,筛选到一株适合甘蔗糖蜜发酵生产乳酸的突变菌株;并研究了甘蔗糖蜜的预处理方法:硫酸法+活性炭法+PAM(聚丙烯酰胺)絮凝法是适宜的糖蜜种子、发酵培养基预处理方法。用上述方法处理过的糖蜜,经摇瓶发酵,产酸量由31.0 g/L提高到60.0 g/L。A mutant strain suitable for lactic acid-production by sugar cane molasses is obtained from its parent strain Rhizopus oryzae 3038 by UV and high-acid culture. Pretreatment method of sugar cane molasses is studied, the optimal treatment for seed, fermentation-culture medium is vitriol＋ activated carbon＋ PAM floccule, the prodution of lactic acid is increased to 60.0 g / L from 31.0 by flask culture.

关 键 词：甘蔗糖蜜 米根霉 预处理 发酵 乳酸. 

分 类 号：TS249[轻工技术与工程—制糖工程]