采用钠盐调酸发酵生产D-乳酸的工艺研究  

Production of D-lactic Acid Using Sodium Hydroxide as Neutralizing Agent

作　　者：李媛[1,2] 徐书景[1] 张庆[1] 王丽敏[2] 于波[2] 鞠建松[1] 赵宝华[1] 

机构地区：[1]河北师范大学生命科学学院,河北石家庄050024 [2]中国科学院微生物研究所,北京100101

出　　处：《河北师范大学学报（自然科学版）》2014年第3期296-300,共5页Journal of Hebei Normal University：Natural Science

基　　金：国家"863"计划重大项目(2011AA02A202);河北省自然科学基金(C2011205045);河北省科技支撑项目(10205521D);河北省留学回国人员资助项目(20100705);河北省高等学校科学技术研究青年基金(2011102);河北师范大学重点基金(L2012Z12)

摘　　要：对芽孢乳杆菌CASD采用钠盐调酸发酵生产D-乳酸的工艺进行了探索.以廉价花生粕为唯一氮源,采用氢氧化钠为中和剂,D-乳酸的发酵质量浓度达到118.2g/L,糖酸转化率为89.1%,光学纯度达到99.3%,满足乳酸聚合要求.钠盐调酸适用于电渗析分离纯化乳酸工艺,该研究为开发新型的连续发酵-分离耦合生产D-乳酸工艺提供了技术基础.Efficient D-lactate production by Sporolactobacillus sp.strain CASD using sodium hydroxide as neutralizing agent was demonstrated.High D-lactate production（118.2g/L）was achieved using peanut meal as the sole nitrogen source in fed-batch fermentation,with the conversion rate from glucose at 89.1%and the optical purity at 99.3% which meets the requirements for polymerization of lactic acid. The NaOH-based fermentation strategy employed here is suitable for separation of lactic acid by electrodialysis.Thus,the production of high concentration of optically pure D-lactate from cheap substrates,with the NaOH-based fermentation strategy,has laid a technical foundation for developing a new cost-effective and integrated method for continuous fermentation of D-lactate coupled with separation.

关 键 词：D-乳酸 氢氧化钠 芽孢乳杆菌 高光学纯 

分 类 号：Q815[生物学—生物工程]