【摘要】 Ｌ－（＋）－乳酸是一种重要的有机酸，它在食品、医药、化工等领域具有广泛的用途。与乳杆菌相比，根霉发酵营养要求简单，所产Ｌ－（＋）－乳酸纯度高，是国内外生产Ｌ－（＋）－乳酸普遍采用的菌种。近十几年来，国内外学者对根霉发酵生产Ｌ－（＋）－乳酸的研究主要集中在下列五个方面：菌种、代谢机理、培养基、发酵工艺、发酵动力学。更多还原

【Abstract】 L-(+)-lactic acid is a important orgauic acid. It has been widely used in food. pharmacy and chemical engineering et al. Fermentation by Rhizopus required simpler nourishment and produced higher purity L-(+)-lactic acid than lactobacillus. They are usually adopted by the people over the world in producing L-(+)-lactic acid. In recent ten years, researchers in the world studied in producing L-(+)-lactic acid by Rhizopus had mainly focused in five aspects: (1), Microorganism. (2), Metabolic mechanism. (3), Culture medium. (4), Fermentation technology. (5), Kinetics of fermentation.更多还原