Lactobacillus paracasei W2产苯乳酸的发酵动力学研究  

Kinetics for Phenyllactic Acid Production by Lactobacillus paracasei W2 in Batch Fermentation

作　　者：孙姜[1,2] 郑丽雪[1,3] 王立梅[1,3] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]吉林农业大学食品科学与工程学院,吉林长春130118 [3]苏州市食品生物技术重点实验室,江苏常熟215500

出　　处：《食品科学》2011年第19期180-183,共4页Food Science

基　　金：江苏省教育厅高校"青蓝工程"中青年学术带头人项目;江苏省"六大人才高峰"项目;江苏省科学技术厅农业支撑项目(BE2011393)

摘　　要：研究Lactobacillus paracasei W2分批发酵过程中细胞生长、苯乳酸(PLA)的积累、葡萄糖消耗的变化规律。基于Logistic方程和Luedeking-Piret方程,建立了PLA分批发酵过程中细胞生长、产物合成及基质消耗随时间变化的数学模型。通过Matlab 7.0软件进行最优参数估计和非线性拟合,拟合模型R2均大于0.955,显示了模型与实验数据能较好地吻合,反映了Lactobacillus paracasei W2分批发酵合成PLA过程的动力学特征。The cell growth,phenyllactic acid（PLA） production and sugar consumption of Lactobacillus paracasei W2 throughout the batch fermentation were investigated and corresponding kinetic models were proposed according to Logistic and Luedeking-Piret equations.The experimental data was processed by Matlab 7.0 software,and the batch fermentation kinetics model parameters were achieved.The R2 of each of the proposed models was greater than 0.955,suggesting that the experiment data were fitted well with these models.Therefore,the established models can provide a reasonable description for the batch fermentation process.

关 键 词：副干酪乳杆菌 苯乳酸 分批发酵 发酵动力学模型 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]