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当前位置: 首页 > 文章 > 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 食品工业科技 2015,36 (19) 195-201
Position: Home > Articles > Study on production of L- Lactic acid in semi- solid state fermentation by Lactobacillus rhamnosus and fermentation kinetics Science and Technology of Food Industry 2015,36 (19) 195-201

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

作  者：
金李玲;孙丽霞;陈思婷;周灿杰;曾贤慧;胡学生;胡学华;朱剑锋;周海泳
单  位：
华南农业大学;生物源生物技术(深圳)有限公司
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
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。
译  名：
Study on production of L- Lactic acid in semi- solid state fermentation by Lactobacillus rhamnosus and fermentation kinetics
作  者：
JIN Li-ling;SUN Li-xia;CHEN Si-ting;ZHOU Can-jie;ZENG Xian-hui;HU Xue-sheng;HU Xue-hua;ZHU Jian-feng;ZHOU Hai-yong;HU Wen-feng;College of Food,South China Agricultural University;Bioforte Biotechnology( Shen Zhen) Co.,Ltd.;
关键词：
L-Lactic acid;;Lactobacillus rhamnosus;;semi-solid state fermentation;;response surface methodology(RSM);;fermentation kinetics
摘  要：
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.

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