高产L-乳酸的米根霉及其摇瓶发酵  

Rhizopus oryzae of high production L(+)-lactic acid and fermentation in shaking table

作　　者：董超[1] 史延茂[1] 彭玉麟[1] 田连生[1] 张占路[2] 陈鹏[2] 

机构地区：[1]河北省科学院生物研究所,石家庄050081 [2]河北科技大学,石家庄050018

出　　处：《河北省科学院学报》1999年第4期37-41,共5页Journal of The Hebei Academy of Sciences

摘　　要：介绍了采用米根霉发酵产Ｌ－乳酸的菌种，以及摇瓶发酵的实验条件。确定米根霉碳源、氮源、底物浓度和通气量等因素对产酸的影响。在摇瓶发酵中采用两步法：菌体生长和发酵产酸。当发酵培养基采用葡萄糖１０％ 时，产酸率可达７４．８０％ ，对糖的利用率达９５．０４％ 。This paper describes the fungous which can produce L(+) lactic acid and the fermentation conditions is shaking table.The production rate of 3073 is higher in the Rhizopus oryzaes. The influence of different carbon sources,nitrogen sources and aeration on the fementation were investigated.The fermentation comprised of two steps:the growing up of 3073′s filaments and producing L(+) lactic acid.When the concentration of glucose was 10%,the production rate of L(+)lactic acid could be 74.80% and the rate of glucose consumption reached 95.04%。

关 键 词：米根霉 L-乳酸 摇瓶发酵 发酵 培养基 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]