钙离子对米根霉菌体形态及L-乳酸合成的影响  

Effects of Calcium Ion on the Morphology of Rhizopus oryzae and Production of L-Lactic Acid

作　　者：吴王杰[1] 洪璐[1] 孙小龙[2] 付永前[1,2] 

机构地区：[1]台州学院生物质资源研究所,浙江台州318000 [2]南京工业大学生物与制药工程学院材料化学工程国家重点实验室,江苏南京210009

出　　处：《过程工程学报》2014年第4期655-659,共5页The Chinese Journal of Process Engineering

基　　金：国家自然科学基金资助基金资助项目(编号:21106091);国家高技术研究发展计划(863)重点基金资助项目(编号:2011AA02A206);国家级大学生创新创业训练计划资助项目(编号:201310350005)

摘　　要：采用添加钙离子的方法,考察钙离子对米根霉菌体形态及L-乳酸发酵合成的影响.结果表明,添加钙离子有利于球状米根霉形成.可溶性钙CaCl2浓度越低,越有利于形成较小直径的菌球,利于L-乳酸生成;添加较高浓度的难溶性钙CaCO3(8.0 g/L除外)能形成较大菌球(约1.5 mm),更有利于L-乳酸合成,产量达58.6 g/L,高于CaCl2的57.2g/L,平均生产强度为1.22 g/(L?h),高于CaCl2的1.02 g/(L?h).但过量的CaCO3会包裹菌球,影响L-乳酸合成.The effects of calcium ion on morphology of Rhizopus oryzae pellets during preculture and L-lactic acid production in fermentation were studied. The results showed that the addition of calcium ion could induce the pellet formation. The smaller pellets precultured with low concentration of soluble calcium （CaCI2） were beneficial to the production of L-lactic acid. By contrast, the larger pellets （1.5 mm） precultured with high concentration of insoluble calcium （CaCO3）, except 8.0 g/L CaCO3, were beneficial to the production of L-lactic acid, the highest L-lactic acid productivities of 1.22 g/（L＇h） and 58.6 g/L were achieved, which was better than those with CaC12 at 1.02 g/（L.h） and 57.2 g/L. The excessive CaCO3 could envelope the pellets, and decreased its productivity when precultured with 8.0 g/L CaCO3.

关 键 词：米根霉 形态 钙离子 L-乳酸 菌球 发酵 

分 类 号：Q815[生物学—生物工程]