玉米芯载体固定化米根霉发酵L-乳酸工艺的研究  

Research on L-lactic acid fermentation technology with immobilized Rhizopus oryzae on the corn cob

作　　者：赵龙[1] 蒋雪薇[1] 盛灿梅[1] 李萍[1] 李慧[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410004

出　　处：《食品与机械》2012年第3期226-229,239,共5页Food and Machinery

基　　金：微生物分子生物学湖南省重点实验室开放基金项目(编号:MM0802);湖南省教育厅资助项目(编号:06C090)

摘　　要：对玉米芯载体固定化米根霉R-1发酵L-乳酸的工艺条件进行研究。结果表明:玉米芯与葡萄糖的添加比例为1∶4,经L9(34)的正交设计优化,(NH4)2SO4、KH2PO4、Mg-SO4、ZnSO4质量浓度分别3,0.3,0.4,0.2g/L,经48h发酵,L-乳酸积累量达到32.23g/L,葡萄糖对L-乳酸转化率达80.58%。The process conditions of L-lactic acid fermentation with immobilized Rizopus oryzae R-1 using the corn cob for carrier were studied in this paper.The results showed that： the corn cob and glucose mixed ratio was 1∶4,the concentration of（NH4）2SO4,KH2PO4,MgSO4,ZnSO4 were 3 g/L,0.3 g/L,0.4 g/L,0.2 g/L through L9（34） orthogonal experiment optimization,respectively.After 48 h fermentation,the accumulation of L-lactic acid was 32.23 g/L,and the conversion rate of glucose to L-lactic acid reached the maximum 80.58%.

关 键 词：玉米芯 米根霉 L-乳酸 固定化 发酵 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]