一株乳酸菌发酵条件优化及检测方法的建立  

Optimize of Fermentation Conditions of Strain for Lacti Acid and the Method of Detection was Established to Analyze Lactic Acid

作　　者：苑广志[1] 

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《食品研究与开发》2012年第11期197-202,共6页Food Research and Development

摘　　要：对乳酸生产菌的发酵条件进行优化,并建立毛细管电泳检测乳酸的方法。实验结果表明,该菌种最佳发酵条件为接种量为5%,发酵温度为35℃,初始pH为9.0,在此条件下进行发酵,产酸量达到16.267 g/L,比初始产乳酸能力提高了62.4%。建立毛细管电泳检测发酵液中乳酸产量的方法,此法快速、高效、准确,可以用于在线监测整个乳酸发酵过程。The optimal fermentation conditions of lactic acid fermentation were obtained. And the method of capillarity electrophoresis （CE） was established to analyze lactic acid. The results indicated that the optimal condition were flask with 5 % of inoculation size, fermentation temperature 35 ℃, initial pH 9.0. Optimization of fermentation conditions improved the finally lactic acid concentration in broth to 16.267 g/L, which was 62.4 % higher than that of original condition. The method of capillarity electrophoresis （CE） was established to analyze lactic acid,This method was quick, efficient and accurate, which can be used in monitoring the process of lactic acid fermentation.

关 键 词：乳酸生产菌 发酵条件 毛细管电泳 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]