一株干酪乳杆菌ZW-63A产高光学纯L-乳酸的发酵优化研究  

Optimization of L-lactic acid production by Lactobacillus casei ZW-63A

作　　者：吴再强[1] 邹慧斌[2] 季更生[1] 张汝兵[2] 咸漠[2] 

机构地区：[1]江苏科技大学生物与化学工程学院,江苏镇江212018 [2]中科院青岛生物能源与过程研究所,山东青岛266101

出　　处：《食品工业科技》2013年第17期226-231,共6页Science and Technology of Food Industry

基　　金：山东省自然科学基金(ZR2011CQ049);国家科技公关计划(2012BAD32B06);青岛市科技计划项目(12-4-1-45-nsh)

摘　　要：对一株产高光学纯L-乳酸的干酪乳杆菌ZW-63A的发酵条件进行了优化,确定了最佳种子培养方式、碳酸钙添加方式和培养基组成。在单因素实验优化的基础上,选取葡萄糖、酵母粉和乙酸钠三个因素为响应因子,采用BoxBehnken中心组合实验设计,以乳酸产量为响应值建立二次回归方程,最终确定培养基最佳组成(g/100mL):葡萄糖17.85、酵母粉1.27、乙酸钠0.19、KH2PO40.1、MgSO4·7H2O 0.02、MnSO4·H2O 0.005,吐温-80 1mL,一次性添加CaCO310g/100mL。最佳培养方式为:种子采取静置培养12h后再振荡培养至20h接入到发酵培养基中,接种量10%、装液量100mL、初始pH6.5、温度37℃、转速150r/min、培养时间96h,在此优化条件下进行摇瓶发酵验证,显著提高了L-乳酸的产量和光学纯度:获得L-乳酸的光学纯度达到96.21%,L-乳酸产量增加到146.67g/L,是优化前的2.03倍,证明该菌株有较好的工业应用前景。Based on single factor experiments and response surface analysis （Box-Behnken center-composite experimental design）,the medium and fermentation conditions of Lactobacillus casei ZW-63A was optimized.The optimum fermentation medium for L. casei ZW-63A was determined as follows （g/lOOmL） ： glucose 17.85, yeast extract 1.27, sodium acetate anhydrous 0.19, KH2PO4 0.1, MgSQ4·7 H2O 0.0：2, MnSQ4·H2O 0.005, Tween80 lmL; CaCO3 （10g/l00mL） was used to control the pH value.In addition,the fermentation conditions for Lcasei ZW-63A were optimized, the seed was cultured for 20h before inoculation, inoculum volume 10% ; rotating speed was 150r/min;the fermentation was performed at 37%; for 96h.Under the optimized conditions in flask fermentation,the optical purity of L-lactic acid was improved to 96.21% ,and the L-lactic acid production was improved to 146.67g/L, which was 2.03 times of the production before optimization.

关 键 词：L-乳酸 发酵优化 响应面设计 

分 类 号：TS201.1[轻工技术与工程—食品科学]