鼠李糖乳杆菌乳酸发酵动力学的研究  

Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus

作　　者：姜勇[1] 纪赟[1] 高莉丽[1] 江怀真[1] 赵洪[2] 刘天中[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]青岛广播电视大学,山东青岛266012

出　　处：《中国食品学报》2009年第4期57-63,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：教育部留学回国人员启动基金资助项目

摘　　要：鼠李糖乳杆菌是一类重要的L-乳酸生产菌,研究其发酵条件及其动力学对发酵工艺及其过程控制具有重要意义。本文针对鼠李糖乳杆菌1.549,通过摇瓶悬浮试验确定其最佳培养条件及发酵培养基组成。在此基础上,研究初始葡萄糖浓度和产物乳酸的积累对发酵过程的影响,建立发酵动力学模型。结果表明,鼠李糖乳杆菌1.549摇瓶发酵最佳培养条件:温度34℃,种龄8h,接种量5%。由正交试验确定的摇瓶最佳发酵培养基组成:酪蛋白胨15g/L,酵母膏4g/L,葡萄糖50g/L,柠檬酸二铵1g/L,K2HPO42g/L,乙酸钠2g/L,MgSO40.3g/L,MnSO4·H2O0.03g/L,FeSO4·7H2O0.03g/L。鼠李糖乳杆菌利用葡萄糖L-乳酸发酵动力学模型结果与本试验结果吻合较好,其乳酸发酵机制属部分生长耦联型。动力学参数揭示,高浓度的初始葡萄糖底物和乳酸的积累对发酵的影响在于其对细胞生长的抑制。LactobaciUus rhamnosu is one kind of important industrial bacteria to production L-lactic. Its fermentation conditions and fermentation kinetics are of interest for process scale-up and control. In this work, the fermentation condition parameters and culture medium composition were optimization in shake-flask suspension fermentation for Lactobacillus rhamnosus 1.549. and its kinetics using glucose substrate was setup to model the fermentation processes with different initial glucose concentration of 55 g/L,80 g/L and 110 g/L. The results show that the optimal composition of substrate is peptone 1 5g/L, yeast 4 g/L, glucose 50 g/L, Diammonium hydrogen citrate 1 g/L, K2HPO4 2 g/L, sodium acetate 2 g/ L, MgSO4 0.3 g/L, MnSO4·H2O 0.03 g/L, FeSO4·7H2O 0.03 g/L. The most suitable fermentation conditions are 34℃, seed age of 8 hours and 5% for inoeulum size. Under above fermentation conditions, the final concentration of the L-lactic acid is around 45 g/L and the maximal yield based on initial glucose concentration is about 90%. Simulated results have well accordance with kinetic model. The optimized kinetic parameters indicated that the formation of lactic acid by Lactobacillus rhamnosus is partially growth associated. The inhibition of both high concentration initial glucose and lactic acid accumulated on fermentation does not acted on substrate consumption and production formation itself directly, but on the cell growth.

关 键 词：鼠李糖乳杆菌 乳酸发酵 培养基优化 发酵动力学 

分 类 号：TS201.3[轻工技术与工程—食品科学]