木薯淀粉发酵生产L-乳酸的培养条件优化  

Optimization of fermentation conditions in producing L-lactic acid by cassava starch

作　　者：孙靓[1] 孙菲菲[1] 黄艳燕[1] 卢福芝[1] 黄日波[1] 

机构地区：[1]广西科学院,广西南宁530003

出　　处：《中国酿造》2009年第7期33-37,共5页China Brewing

基　　金：‘十一五’国家科技支撑计划项目(2007BAD75B06);广西科学基金(桂科攻0782003-4)

摘　　要：通过单因素实验方法和Plackett-Burman实验方法,对木薯淀粉发酵生产L-乳酸的培养条件及培养基主要因子进行了优化和筛选。实验结果表明:鼠李糖乳杆菌发酵木薯淀粉生产L-乳酸的种龄为12h,培养基氮源为酵母粉,MgSO4·7H2O含量为0.4%,MnSO4含量为0.01%,CaCO3含量为7%,接种量为6%;木薯淀粉发酵乳酸的最适温度为37℃,最适pH值为6.3;通过Plackett-Burman实验,从酵母粉、MgSO4·7H2O、MnSO4、CaCO3、接种量、Tween-80、K2HPO4、乙酸钠、柠檬酸二铵等9个因素中筛选出了对L-乳酸产量具有明显影响的因素为:酵母粉、K2HPO4和MgSO·47H2O,并得到了L-乳酸产量为响应值的线性回归方程。By single factor experiments and Plackett-Burman design, the ferm entation conditions and key factors in medium for L-lactic acid production by cassava starch were optimized and screened. The results showed that the age of Lactobacillus rhatmnosus used in fermentation of L-lactic acid by cassava starch was 12h; the medium contained yeast extract as nitrogen source, 0.4% MgSO4·7H2O, 0.01% MnSO4 and 7% CaCO3; the inoculum was 6%; the optimum temperature and pH for lactic acid production were 37℃ and 6.3, respectively. By Plackett-Burman test, the yeast extract, K2HPO4 and MgSO4 · 7H2O which would affect L-lcatic acid production significantly were selected as key factors. The linear regression equation with L-lactic acid as response value was obtained.

关 键 词：L-乳酸 木薯淀粉 PLACKETT-BURMAN设计 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程] X172[轻工技术与工程—食品科学与工程]