米根霉发酵生产L( )-乳酸研究进展

综述了米根霉发酵生产L( )-乳酸的研究进展.米根霉是生产L( )-乳酸的理想菌种,目前主要集中在菌株的选育、发酵工艺的优化和提取分离操作以及新型反应器的设计等方面的研究,通过控制米根霉菌体的形态可提高菌株产酸的能力,操作简便.提出今后应从利用基因工程等技术定向选育出高产L( )-乳酸的基因工程菌株,优化发酵工艺,改进发酵设备和选择合适的固定化载体等方面进一步研究,从而降低生产L( )-乳酸的成本,加大乳酸衍生物产品的开发与利用,扩大L( )-乳酸的应用领域.

Advances in Fermentation of L( ) - lactic Acid by Rhizopus Oryzae

L(+)-lactic acid and its salts have been widely used in food and pharmaceutical. Advances of production (L(+)-)lactic acid by Rhizopus oryzae fermentation from starch in recent years are reviewed. Rhizopus oryzae is a preferable species for its outstanding ability to produce almost optically pure L(+)-lactic acid with low nutritional requirement.Studies on L(+)-lactic acid focused on the selection over-production strains,optimization of fermentation culture medium and fermentation technology,extraction and separation course,the design of new bioreactor and so forth.Controlling the growth forms of Rhizopus oryzae mycelial can improve the ability of production L(+)-lactic acid and make the operation easier.And breeding L(+)-lactic acid over-production strain by gene engineering technology,improving the fermentation equipment and optimizing the appropriate immobilized carrier,will greatly reduce the cost of L(+)-lactic acid production.Increasing in the research and development of lactate and polylactic acid will extend the use of L(+)-lacic acid.