大肠杆菌工程菌利用甘蔗糖蜜发酵产L-乳酸研究  

L-lactic Acid Fermentation from Engineering Escherichia coli by Using Sugarcane Molasses

作　　者：赵锦芳[1] 薛葳蕤 张晓敏[1] 王永泽[1] 王金华[1] 

机构地区：[1]湖北工业大学生物工程学院/发酵工程教育部重点实验室,武汉430068

出　　处：《湖北农业科学》2016年第24期6541-6545,共5页Hubei Agricultural Sciences

基　　金：湖北省科技厅科研项目(2011CDA008);湖北工业大学博士启动基金项目(Q20121405);大学生创新创业训练计划项目

摘　　要：大肠杆菌HBUT-L来源于HBUT-D,因此具有快速利用蔗糖的特性。对HBUT-L利用蔗糖及甘蔗糖蜜发酵产L-乳酸的特性进行了研究。结果表明,该菌株在96 h的发酵过程中,可将100 g/L的蔗糖转化生成60.0 g/L乳酸,转化率达到74.0%,杂酸产量少,具有工业化开发潜力。在玉米浆培养基中可以直接添加未经处理的甘蔗糖蜜,发酵周期持续224 h,发酵液所得乳酸产量为87.0 g/L,发酵液残糖为28.6 g/L,但乳酸产率极低,仅为0.389 g/(L·h),后续将对甘蔗糖蜜预处理工艺进行研究,进一步提高乳酸发酵速度和产量。Escherichia coli HBUT-L comes from the strain HBUT-D, so it is characterized by the rapid utilization of sucrose.In the experiment, the characteristics of L-lactic acid fermentation from Escherichia coli HBUT-L by sugar and sugarcane molasses were studied. The results showed that in 96 h of fermentation process, HBUT-L could convert 100 g/L of sucrose into 60.0 g/L of L（＋）-lactic acid, the conversion ratio was 74%, with less production of impurities and development potential for industrialization. Untreated sugarcane molasses could be direct added into corn steep liquor medium, the fermentation lasted 224 h, and fermentation broth produced 87.0 g/L of L（＋）-lactic acid and 28.6 g/L of residual sugar, however the yield of L-lactic acid was extremely low and just 0.389 g/L. Subsequently, it needed to research the pretreatment technology of sugar molasses and further increase the speed and yield of L（＋）-lactic acid fermentation.

关 键 词：大肠杆菌工程菌 甘蔗糖蜜 发酵 L-乳酸 

分 类 号：TQ92[轻工技术与工程—发酵工程]