L-乳酸发酵的研究  

STUDIES ON THE FERMENTATION OF L-LACTIC ACID

作　　者：蒋明珠[1] 吴芷萍 许孟琴 白照熙 谢红[1] 孙文敬[1] 张俊贤[1] 

机构地区：[1]山西省生物研究所

出　　处：《微生物学报》1991年第1期41-47,共7页Acta Microbiologica Sinica

摘　　要：本文报导了L-乳酸产生菌筛选、发酵条件以及发酵产物鉴定的结果。从56株根霉中筛选出10株产L-乳酸较高的菌株,其中根霉R47产L-乳酸最高,产酸稳定。发酵条件试验结果表明,该菌最适发酵培养基组成(%):葡萄糖15,尿素0.2,KH_2PO_4 0.02,MgSO_4·7H_2O 0.025,ZnSO_4·7H_2O 0.0044,CaCO_3 6,7;pH6.7。在摇瓶培养条件下,35℃48小时,产L-乳酸达11.84g/100ml,对糖的重量转化率达78.9%。发酵液经离子交换等方法纯化,得到无色或微黄色透明糖浆状液体。经纸层析、比旋光度测定、紫外光谱和红外光谱分析证明确系L-乳酸。Ten strains with higher capacity of Llactic acid production were screened from 56 strains belonging to the genus Rhizopus. Among these, strain R47 showed the highest yield of L-lactic acid, and the yield was stable. According to the experimental results of fermentation condition, the optimum medium for its fermentation consists of 15% glucose, 0.2% urea, 0.02% KH_2PO_4, 0.025% MgSO_4·7 H_2O, 0.0044% ZnSO_4·7H_2O, 6.7% CaCO_3, and pH 6.7. In shake flask culture, L-lactic acid yields was 11.84g/100ml at 35℃ for 48h, and weight conversion rate of glucose was 78.9%.The product isolated and purified from fermentative broth was a clear, colourless or light yellow syrop. It was identified as L-lactic acid by paper chromatography, specific rotation, ultravioler absorption spectrum and infrared absorption spectrum.

关 键 词：L-乳酸 根霉属 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]