马铃薯淀粉发酵生产L-乳酸的培养基优化  

Optimization of Fermentation Medium in Producing L-lactic Acid by Potato Starch

作　　者：徐忠[1] 刘楠[1] 王铎[1] 赵丹[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《农产品加工（下）》2011年第1期34-36,53,共4页Farm Products Processing

摘　　要：通过单因素正交试验方法,对马铃薯淀粉发酵生产L-乳酸的培养基主要因子进行了优化。试验结果表明,干酪乳杆菌发酵马铃薯淀粉生产L-乳酸的种龄为12h,培养基碳源质量浓度为120g/L,MgSO4·7H2O含量为0.30%,MnSO4含量为0.05%;通过正交试验,确定了发酵培养基中氮源的最适质量浓度分别为酵母粉5g/L,蛋白胨5g/L,牛肉膏5g/L;在此条件下L-乳酸质量浓度为108.3g/L,得率为90.3%,L-乳酸产量达到了国内先进水平。By single factor orthogonal experiment, the production of potato starch fermentation medium for L-lactic acid main factors are optimized. The resuhs show that Lactobacillus easel fermentation of potato starch production L-lactic acid species age of 12 h, carbon source concentration 120 g/L, MgSO4·7H2O content of 0.30%, MnSO4 concentration of 0.05%; by orthogonal experiment, the optimum fermentation medium nitrogen source concentrations are 5 g/L yeast extract, peptone 5 g/L, beef extraet 5 g/L. Under these conditions, L-lactic acid content is 108.3 g/L, yield was 90.3%. L-lactic acid production reaches the advanced level.

关 键 词：L-乳酸 马铃薯淀粉 干酪乳杆菌 培养基优化 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]