高产纯L-乳酸的乳酸乳球菌的发酵条件探究  

The Study on Optimization of Fermentation Condition of Lactococcus lactis for Only L-lactate Production

作　　者：周颖[1] 高晓峰[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品工业》2015年第2期188-191,共4页The Food Industry

基　　金：国家863项目:乳酸菌特色资源库及乳酸菌发酵剂和代谢工程技术研究(2011AA100902);国家863计划:"工业微生物基因组及分子改造"(2012AA022108)

摘　　要：为了研究一株分离自新疆牧民家庭自制酸马奶中的乳酸乳球菌KLDS4.0325产L-乳酸的能力,以L-/D-乳酸试剂盒验证该菌种在发酵过程中L-乳酸的光学纯度为100%。在已优化的培养基上,进行产酸条件的探究,研究发现该菌株在最适发酵温度为33℃,最适p H 8.0,最佳发酵转速为120 r/min,在24 h产酸量达到最大值。Lactococcus lactis KLDS4.0325 was studied for L-lactic acid producing, which was isolated from self-made koumiss Xinjiang. The optical purity of the produced lactic acid was estimated to be 100% L-lactic acid using L/D-lactic acid enzymatic test kit. Based on the optimized medium, to study the optimal condition for L-lactic acid production. The result shows the latate production reach the maximal value under the condition of 33 ℃, original pH 8.0 and 120 r/min for 24 h.

关 键 词：L-乳酸 光学纯度 发酵条件 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]