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玉米淀粉深层发酵生产L-乳酸

The Production of L-lactic Acid from Corn Starch by Submerged Fermentation

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【作者】 杨子培成琰如袁东波史连生于景春杨东

【Author】 Yang Zipei; Cheng Yanru; Yuan Dongbo Shi Liansheng; Yu Jingchun; Yang Dong (Tianjin Research Institute of Industrial Microboilolgy, Tianjin)

【机构】 天津市工业微生物研究所

【摘要】 本文报道了使用米根霉(RhizopusOryzae)TL-527-9菌株用玉米淀粉深层发酵生产L-乳酸。探讨了不同碳源、氮源、底物浓度、液化条件、通气量、种龄对L-乳酸生成的影响,在3M3发酵罐中,当玉米淀粉投料浓度为13%时,7罐平均产L-乳酸9.41g/100ml,对糖转化率79.55%。发酵液经分离提取精制,L-乳酸纯度达98%以上。同时在研究过程中利用高压液相色谱测定了L-乳酸代谢变化。本结果表明米根霉TL-527-9菌株具有L-乳酸产率高和发酵快的特点。

【Abstract】 This paper was to describe the production of L-lactic acid from corn starch by submerged fermentation method using Rhizopus oryzae TL-527-9. The infulences of different carborn sources, nitrogen sources,substrate concentration, liquification, aeration, inoculum age on the formation of L-lactic acid were ivestigated. If the concentration of corn starch used in the test was 13. 0% (W/V) ,the yield of L-lactic acid averaged 9. 41g/100ml in a 3M ̄3 fermented after 7 batch with 79. 55 g of L-lactic acid obtained from per 100g sugar. After refining fermented broth the purity of L-lactic acid was over 98% .Otherwise ,the change of L-lactic acid metabolism was determinated with HPLC. The results indicated that the strain of Rhizopus oryzae TL527-9 was preferred on account of the much more yield of L-lactic acid production and shorter fermentation.

【关键词】 玉米淀粉乳酸
【Key words】 CornStarchLactic acid
  • 【文献出处】 食品与发酵工业 ,FOOD AND FERMENTATION INDUSTRIES , 编辑部邮箱 ,1994年05期
  • 【分类号】TQ921.3
  • 【被引频次】34
  • 【下载频次】364
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