乳杆菌产L-乳酸发酵条件的研究

通过单因子试验确定了乳杆菌L-110产L-乳酸的碳源、氮源和最适pH值,运用正交试验对摇瓶发酵条件做了初步的研究,确定了发酵培养基中影响产酸率的主要因子的配比,优化发酵培养基为(g/L):葡萄糖100,豆粉40,磷酸氢二钾2,吐温801,硫酸镁0.1,硫酸锰0.05;培养条件为:一次性添加碳酸钙50g/L,装液量为250mL瓶装50mL培养基,静置培养,温度为37℃。其摇瓶发酵L—乳酸产量可达80g/L。

Studies on L-lactic Acid Fermentation Conditions of Lactobacillus

The optimal production and fermentation condition of a strain of lactobacillus L110 with a high and stable yield of L-lactic acid were studied by means of an orthogonal design. From the shake-flask experiments,the optimal fermentation medium consisted of the following composition(g/L):glucose 100,beancake 40,K2HPO4 2,Tween80 1,MgSO4 0.1,MnSO4 0.05. The optimal fermentation condition were:37 ℃,50 mL in 250 mL total volume,still-culture,CaCO3 50 g/L. CaCO3 was added to the broth to control the pH value. The yield of L110 in the shake-flask experiments can be up to 80 g/L in the optimal fermentation.