同步糖化发酵法生产乳酸工艺的研究进展  

Research progress of technological processes of lactic acid production by simultaneous saccharification and fermentation

作　　者：彭志宏[1] 

机构地区：[1]河南职业技术学院,河南郑州450046

出　　处：《化工进展》2011年第8期1821-1825,共5页Chemical Industry and Engineering Progress

摘　　要：乳酸及其衍生物作为重要的化工原料,广泛应用于食品、制药、纺织等多个化工相关行业。近年来,同步糖化发酵技术(simultaneous saccharification and fermentation,SSF)逐步开始运用到乳酸发酵工艺中。本文综述了原料、菌种、糖化酶、温度等多种因素对SSF产率的影响,同时对这些因素及其相互作用进行了探讨,对同步糖化发酵在乳酸生产工艺的应用和发展等方面进行了展望,表明相比于传统发酵,SSF法具有缩短生产周期、节约设备投资、提高产率并降低能耗等诸多优点。As important chemical raw materials,lactic acid and its derivatives have been widely used in food,pharmacy,textile and other chemical related industries.In recent years,simultaneous saccharification and fermentation（SSF）has been gradually applied to the lactic acid fermentation process.In this paper,the effect of such factors as raw materials,strains,glucoamylase and temperature on the productivity of SSF are reviewed,these factors and their interactions are discussed and development of the lactic acid production by SSF is prospected.Compared with traditional fermentation,SSF has the advantage of shortening the production cycle,saving equipment investment,increasing productivity,and reducing energy consumption.

关 键 词：发酵法 同步糖化发酵 乳酸 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]