产D-乳酸的德氏乳杆菌保加利亚亚种发酵工艺研究  

Production Technology of D-lactic Acid from Lactobacillus delbrueckii subsp. Bulgaricus

作　　者：韩文静[1] 梁颖超 陶进[1] 张广昊 

机构地区：[1]玉米深加工国家工程研究中心,吉林长春130033

出　　处：《安徽农业科学》2018年第7期4-5,9,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]筛选适合德氏乳杆菌保加利亚亚种的生长条件。[方法]以德氏乳杆菌保加利亚亚种为出发菌株,研究该菌株在不同条件下的生长情况。[结果]德氏乳杆菌保加利亚亚种最适生长温度为42℃,最适p H为6.5,最适发酵时间为72 h;代谢生成D-乳酸的适宜发酵条件为葡萄糖添加量7%、接种量10%、装液量125 m L/250 m L,在上述条件下发酵该菌种,D-乳酸产量达37.8 g/L。[结论]试验结果为德氏乳杆菌保加利亚亚种产D-乳酸条件摸索及生产应用提供了参考。[Objective]The aim was to screen out growth condition for Lactobacillus delbrueckii subsp. Bulgaricus.[Method]Germany's Lactobacillus Bulgaria subspecies was as for starting strain to study the growth of the strain under different conditions.[Result]The optimum fermentation temperature of Lactobacillus delbrueckii subsp. Bulgaricus was 42 ℃; the optimum p H was 6. 5,and the optimum fermentation time was 72 h. The optimum fermentation conditions for D-lactic acid production were glucose 7%,inoculum size 10% and fluid volume 125 m L/250 m L. Under above conditions,the strain of D-lactic acid production reached 37. 8 g/L.[Conclusion]The results provide reference for fermentation technology exploration and application of Lactobacillus delbrueckii subsp. Bulgaricus.

关 键 词：德氏乳杆菌保加利亚亚种 D-乳酸 发酵工艺 

分 类 号：S-3[农业科学]