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Position: Home > Articles > Screening of Lactobacillus casei Fermenting Enzymatic Hydrolysate of Soybean Straw for Production of L-Lactic acid and Its Fermentation Characteristics FOOD SCIENCE 2009,30 (3) 184-187

产L-乳酸的菌种的筛选及L-乳酸生产新途径

作  者:
杨萍;徐忠
单  位:
哈尔滨商业大学食品工程学院
关键词:
大豆秸秆;乳酸菌;发酵;L-乳酸
摘  要:
本实验以大豆秸秆酶解液为原料,发酵制备L-乳酸。首先对产L-乳酸的四株菌进行筛选,选出性能优良、糖利用率和乳酸产量均较高的干酪乳杆菌作为实验用菌种。然后对乳酸菌发酵大豆秸秆酶解液制备L-乳酸的影响因素进行了研究,研究结果表明:干酪乳杆菌发酵的最佳接种量为10%,最适发酵温度为30℃,最佳pH值为5.5;在发酵42h时,大豆秸秆酶解液中残留糖浓度接近于零,此时,随底物浓度的增高,乳酸产量相应增加,并且酶解液浓度达到34.98g/L时,乳酸生产没有受到抑制。
译  名:
Screening of Lactobacillus casei Fermenting Enzymatic Hydrolysate of Soybean Straw for Production of L-Lactic acid and Its Fermentation Characteristics
作  者:
YANG Ping,XU Zhong(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
关键词:
soybean straw;Lactobacillus casei;fermentation;L-lactic acid
摘  要:
This study aimed to produce L-lactic acid from enzymatic hydrolysis solution of soybean straw by fermentation.Lactobacillus casei was selected out from four species of Lactobacillus for producing L-lactic acid because of its good performance and high reducing sugar utilization rate and L-lactic acid yield.And its fermentation characteristics were investigated.The results indicated that the optimum temperature,inoculation size and pH are 30℃,10% and 5.5,repectively;With sugar concentration rising,the lactic acid yield produced by Lactobacillus casei increases correspondingly.After 24-h fermentation,the residual concentration of sugar in hydrolysis solution of soybean straw is close to zero.At that time,the L-lactic acid yield increases with the substrate concentration increasing.When the substrate concentration is up to 34.98 g/L,the production of L-lactic acid is not inhibited any more.

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