鼠李糖乳杆菌半固态发酵法生产L-乳酸及发酵动力学分析  

Study on production of L- Lactic acid in semi- solid state fermentation by Lactobacillus rhamnosus and fermentation kinetics

作　　者：金李玲[1] 孙丽霞[1] 陈思婷[1] 周灿杰 曾贤慧[1] 胡学生 胡学华 朱剑锋 周海泳 胡文锋[1] 

机构地区：[1]华南农业大学,广东广州510642 [2]生物源生物技术(深圳)有限公司,广东深圳518055

出　　处：《食品工业科技》2015年第19期195-201,共7页Science and Technology of Food Industry

基　　金：华南农业大学国家级创新训练项目(201310564085);深圳市南山区科技局创新研发资助项目(KC2014JSCX0037A);生物源生物技术(深圳)有限公司专项资金(201303)

摘　　要：利用鼠李糖乳杆菌半固态发酵法生产L-乳酸,拟开发低成本饲料酸化剂。通过单因素实验、Plackett-Burman实验及响应面法对半固态发酵培养基进行了优化,并进行了发酵动力学分析。结果表明:优化后的发酵培养基最佳配比为:玉米粉18%、豆粕10.35%、麸皮4.5%、酵母粉0.53%、无水乙酸钠0.5%、K2HPO4·3H2O 0.3%、柠檬酸三铵0.3%、Mg SO40.058%、Mn SO40.025%、葡萄糖1.2%、初始水分含量70%(w/w),L-乳酸产量达到(120.82±1.60)g/kg(湿重),比优化前提高了56.16%;菌体最大比生长速率为(0.0951±0.001)h-1、L-乳酸最大比合成速率为(1.02±0.01)h-1、底物还原糖最大比消耗速率为(0.0855±0.009)h-1。利用鼠李糖乳杆菌半固态发酵法生产L-乳酸产量较高,可作为饲料酸化剂与灭活乳酸菌益生素相结合开发新型饲料添加剂。The purpose of this research was to produce L- Lactic acid by Lactobacillus rhamnosus in semi- solid state fermentation and develop low- cost feed acidifiers. Firstly,single factor test,Plackett- Burman design and response surface methodology were employed combined to optimize the cultural medium of L- Lactic acid production.Secondly,the fermentation kinetics of this semi- solid state fermentation was analyzed. The results showed that the optimal cultural medium was composed of corn flour 18%,soybean meal 10.35%,bran 4.5%,yeast0.53%,sodium acetate anhydrous 0.5%,K2HPO4·3H2O 0.3%,ammonium citrate 0.3%,Mg SO40.058%,Mn SO40.025% and glucose 1.2%,initial water content 70%（ w / w）. The yield of L- Lactic acid was increased to（ 120.82 ±1.60） g / kg（ wet weight） that improved by 56.16%.The maximum specific cell growth rate was（ 0.0951 ± 0.001） h- 1,specific L- Lactic acid production rate was（ 1.02 ± 0.01） h- 1,and special reducing sugar consumption rate was（ 0.0855 ± 0.009） h- 1during the semi- solid state fermentation of optimized medium.The high production of L- Lactic acid by Lactobacillus rhamnosus in semi- solid state fermentation can be developed as a new feed additive combined with feed acidifier and inactivated Lactobacillus cells.

关 键 词：L-乳酸 鼠李糖乳杆菌 半固态发酵 响应面法 发酵动力学 

分 类 号：TS261.9[轻工技术与工程—发酵工程]