无载体固定化米根霉半连续发酵产L-乳酸工艺研究  

Semi-continuous Fermentation Production of L-lactic Acid by Carrier-free Immobilized Rhizopus oryzae

作　　者：姜绍通[1] 吴学凤[1] 刘靖[1] 刘模[1] 杜威[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第9期124-128,共5页Food Science

基　　金：国家高技术研究发展计划项目(2007AA10Z361);教育部高等学校博士点基金项目(20040359008)

摘　　要：为了选择米根霉半连续发酵产L-乳酸工艺参数,通过单因素试验和正交试验,对接种量、CaCO3添加时间、温度、装液量及转速进行了优化,并采用培养基重复发酵,建立米根霉半连续发酵工艺。其中摇瓶半连续发酵条件为:孢子接种量4%,种子接种量10%,发酵开始时添加CaCO3,装液量为20%～30%,0～36h时发酵温度28～30℃、36～72h时发酵温度32～34℃,转速200r/min。7L磁力搅拌发酵罐半连续发酵工艺条件为:搅拌转速为300r/min,通气量为1.25L/(L·min),温度为32℃。发酵罐重复发酵稳定,产L-乳酸最高达到86%。为米根霉半连续发酵产L-乳酸的工业化生产提供了研究基础。For increasing L-lactic acid production, the inoculation amount, addition time of CaCO3, temperature, medium volume in flask, and shaking speed were optimized by single-factor and orthogonal tests, and based on medium repeated fermentation, the semi-continuous fermentation technology of Rhizopus oryzae was established in the present study. The results showed that the optimum conditions for shaking semi-continuous fermentation were as follows： inoculation amount of spore suspension 4%, inoculation amount of seed 10%, CaCO3 added at the beginning of fermentation, medium volume in flask 20% to 30%, fermented at 28 to 30 ℃ for the first 36 h and then at 32 to 34 ℃ for the second 36 h, and shaking speed 200 r/min. The optimum agitation speed, aeration volume and temperature for semi-continuous fermentation in 7-L magnetic stirred fermentor were 300 r/min, 1.25 L/min and 32 ℃, respectively. Under the above conditions, the yield of L-lactic acid was up to 86%. This study is hopeful to provide some experimental basis for the industrial production of L-lactic acid using the semi-continuous fermentation technology with Rhizopus oryzae.

关 键 词：米根霉 L-乳酸 半连续发酵 

分 类 号：Q814.3[生物学—生物工程]