不同中和剂对米根霉发酵产L-乳酸的影响  

Effect of Different Neutralizers on L-Lactic Acid Production by Rhizopus oryzae

作　　者：姜绍通[1] 张巧兰[1] 吴学凤[1] 罗水忠[1] 潘丽军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2010年第23期114-117,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z361);安徽省自然科学基金项目(090411015)

摘　　要：在米根霉发酵产L-乳酸过程中,采用CaCO3作为中和剂会造成下游分离过程中膜堵塞和环保压力,因此以NH3·H2O和NaOH替代CaCO3作中和剂,对米根霉发酵产L-乳酸的工艺条件和发酵动力学进行研究。结果表明:添加CaCO3后L-乳酸产量平均提高7.3倍;NaOH、NH3·H2O作为中和剂的最佳浓度及质量分数分别为10mol/L、25%,以该条件进行发酵72h得菌丝体小球直径分别为0.2～1.2mm和1.2～2.2mm,残糖含量分别为2.58g/L和1.37g/L,L-乳酸产量分别为74.34g/L和80.61g/L。Calcium carbonate added as the neutralizer during Rhizopus oryzae fermentation for L-lactic acid production would cause membrane fouling and environmental pressure during the downstream separation. As a consequence, ammonia and sodium hydroxide were separately used as a substitute for calcium carbonate in this study, and the fermentation conditions for L-lactic acid production and the fermentation kinetics were dealt with. Added calcium carbonate during during Rhizopus oryzae fermentation resulted in an average 7.3-fold increase in L-lactic acid production. The optimal concentrations of added ammonia and sodium hydroxide were 10 mol/L and 25%, respectively. Mycelial pellets in diameter ranges between 0.2 mm and 1.2 mm and between 1.2 mm and 2.2 mm were formed after 72 h fermentation under these concentration conditions, and the residual sugar amounts were 2.58 g/L and 1.37 g/L and the L-lactic acid concentrations in the fermentation broths were 74.34 g/L and 80.61 g/L, respectively.

关 键 词：米根霉 L-乳酸 中和剂 发酵动力学 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]