均匀设计法对L-乳酸发酵培养基的优化  

Optimization of Culture Media for L-lactic Acid Production by Uniform Design

作　　者：李明阳 赖富饶[2] 吴晖[2] 刘冬梅[2] 

机构地区：[1]好丽友食品(广州)有限公司,广东广州510890 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第9期1127-1129,共3页Modern Food Science and Technology

摘　　要：以玉米粉为碳源,添加一定量的豆粕粉和玉米浆干粉进行鼠李糖乳杆菌L-乳酸发酵,利用均匀设计法对培养基进行优化。结果表明当玉米粉、豆粕粉、玉米浆干粉的浓度分别为150 g/L、19.4 g/L、50 g/L时,发酵所得L-乳酸的浓度达到最大值142.1 g/L,乳酸转化率为92.5%。L-lactic acid fermentation by Lactobacillus casei subsp.rhamnosus was studied with the corn powder as carbon source.Some soybean meal powder and corn steep powder was added to improve the production of L-lactic acid.According to the uniform design,the optimum dosages of corn powder,soybean meal powder and corn steep powder in culture media were 150 g/L,19.4 g/L and 50 g/L,respectively,under which the maximum concentration and yield of L-lactic acid were 142.1 g/L and 92.5%,respectively.

关 键 词：鼠李糖乳杆菌 培养基优化 均匀设计 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]