L-乳酸发酵菌株的选育  

Screening and Breeding of L-Lactic Acid High-Yielding Strain

作　　者：郑艳[1] 薛景珍[1] 刘长江 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]辽宁省政府,辽宁沈阳110000

出　　处：《微生物学杂志》2004年第3期26-28,共3页Journal of Microbiology

基　　金：农业部 95攻关课题 ( 4 13 0 2 -5 3 10 2 -2 2 2 -110 0 2 6)

摘　　要：以初筛得到的 1株干酪乳杆菌鼠李糖亚种突变株R2 (Lactobcilluscaseisubsp .rhamnosusR2 )为出发菌株 ,经紫外线、硫酸二乙酯、复合诱变处理 ,筛选出 1株产乳酸较高的突变株ZY ,L 乳酸含量达 93.9%。以正交试验为基础对发酵培养基进行优化 ,采用优化后的培养基发酵 4d ,残糖降至 0 .1 %以下 ,L 乳酸产量达9.5 7g/ 2 0 0mL ,对糖的转化率达 96 .3%。A Llactic acid highyielding strain named as ZY mutant strain was screened from initially screened ten strains of Lactobacillus casei subsp. rhamnosus as the starting strains after composite mutation treatment with UV and DES (diethyl sulfate). The content of lactic acid was as high as 93.9%. Optimization was carried out based on orthogonal testing of fermenting media. Four days after culturing in the optimized medium, the residual sugar reduced to below 0.1%, and the output of lactic acid was as high as 9.57g / 200ml. The transforming ratio of sugar into acid was 96.3%.;

关 键 词：L-乳酸 菌种选育 发酵 

分 类 号：Q939.118[生物学—微生物学]