【摘要】 在L-乳酸发酵生产中,用廉价的黄豆粉补充微量维生素液,替代培养基中昂贵的酵母粉,L-乳酸的产物浓度和得率与使用酵母粉相比相差不大。氮源经优化后,使用3.5%~4.5%的黄豆粉并添加最优剂量的8种维生素混合液,摇瓶实验,120 g/L葡萄糖转化得到104 g/L的L-乳酸,得率为86.7%;5 L发酵罐实验,3.5%的黄豆粉补充维生素混合液,初始葡萄糖浓度150 g/L,L-乳酸浓度为128 g/L,得率达到85.3%,基本达到了以酵母粉做氮源和生长因子的发酵指标。更多还原

【Abstract】 In this paper,the expensive yeast extract in the medium was replaced by the cheaper soybean flour supplemented with a mixture of vitamins in the fermentation of L-lactic acid while the final L-lactic acid concentration and the yield was maintained at the same level.After the optimization of the nitrogen source,3.5%～4.5 % of soybean flour supplemented with optimal amount of the mixture of eight kinds of vitamins produced 104 g/L of L-lactic acid from 120 g/L of glucose with the yield of 86.7% in flask cultivation,and 128 g/L of L-lactic acid from 150 g/L of glucose with the yield of 85.3% in a 5 L fermentor cultivation.These results were comparable to the fermentation results when using yeast extract as the nitrogen source and growth factor.更多还原