发酵乳清产L(+)-乳酸菌株的诱变选育  

Mutant Breeding of L(+)-lactic Acid Producing Strain Fermenting Whey

作　　者：孙波[1] 张欣[2] 郭明若[1,3] 徐宁[3,4] 

机构地区：[1]东北农业大学食品学院 [2]黑龙江省轻工科学研究院,黑龙江哈尔滨150010 [3]佛蒙特大学,营养和食品科学系,伯灵顿美国05405 [4]东北农业大学成栋学院,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2009年第5期50-53,共4页Food and Fermentation Industries

基　　金：黑龙江省科技攻关项目(GC05B405)

摘　　要：以乳清水解液为发酵原料,米根霉为初始菌株,采用超声波(US)-硫酸二乙酯(DES)进行复合诱变,筛选出1株发酵乳清水解液产L(+)-乳酸的米根霉NF3.14菌株。经过摇瓶发酵,该突变株较初始菌株能更好地利用乳清发酵产L(+)-乳酸,产量提高了16.24g/L,糖酸转化率提高了13.5%。Ultrasound--DES treatment was employed for mutagenizing the parent strain Rhizopus oryzae which ferment by whey hydrolyzate. The mutant strain NF3.14 was obtained with cable of fermentation by whey. The shake-flask culture showed that the mutant strain had obviously better availability of fermentation whey compare with the parent strain, with L（＋）-lactic acid yield increasing 16.24 g/L, and sugar conversion rate increased by 13.5%.

关 键 词：乳清 L(+)-乳酸 米根霉 诱变选育 

分 类 号：TQ921.3[轻工技术与工程—发酵工程] S216.4[农业科学—农业机械化工程]