产L-乳酸的鼠李糖乳杆菌发酵培养基的优化  

Optimization of Medium Components of the Production of L-lactic Acid by Lactobacillus Rhamnosus CLRI

作　　者：张为巍[1,2] 李元媛[1,3] 周铭锋[1,2] 黄璠[1,2] 王常高[1,2] 林建国[1,2] 蔡俊[1,4,2] 

机构地区：[1]发酵工程教育部重点实验室(湖北工业大学),湖北武汉430068 [2]湖北工业大学生物工程学院,湖北武汉430068 [3]湖北省医药学校,湖北武汉430064 [4]湖北省工业微生物重点实验室,湖北武汉430068

出　　处：《广州化工》2012年第7期79-82,共4页GuangZhou Chemical Industry

基　　金：湖北省教育厅攻关项目(项目编号:鄂教科[2003]5号2003A008)

摘　　要：采用Plackett-Burman试验设计优化了鼠李糖乳杆菌产L-乳酸的发酵培养基,筛选出对L-乳酸产量有显著性影响的因素,即葡萄糖、柠檬酸氢二铵、乙酸钠、酵母膏,对这四个显著性因素,用中心组合试验优化得到最佳发酵培养基。结果表明:当培养基组成为:葡萄糖138.8 g/L、柠檬酸氢二铵2.19 g/L、乙酸钠6 g/L、酵母膏为7.56 g/L、蛋白胨0.50 g/L时,L-乳酸的产量为104.40 g/L。Aimed to increase L-lactic acid production by optimizing the medium components of Lactobacillus rhamnosus.four statistically significant ingredients of glucose,diammonium hydrogen citrate,sodium acetate and yeast extract were determined by Plackett-Burman design.Based on the results of the first phase,the five-level four-factor central composite design was employed to optimize the above critical factors.The results showed that L-lactic acid yield was achieved at 104.40 g/L,with the medium composition of glucose 138.8 g/L,diammonium hydrogen citrate 2.19 g/L,sodium acetate 6 g/L,and yeast extract 0.50 g/L.

关 键 词：鼠李糖乳杆菌 L-乳酸 PLACKETT-BURMAN设计 中心组合设计 

分 类 号：Q935[生物学—微生物学]