| 固定化乳酸菌发酵制备L-乳酸的初步研究 |
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| 引用本文： | 韩玉洁,陈晔,孔琪,徐忠,谢应根.固定化乳酸菌发酵制备L-乳酸的初步研究[J].哈尔滨商业大学学报(自然科学版),2009,25(1). |
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| 作者姓名： | 韩玉洁 陈晔 孔琪 徐忠 谢应根 |
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| 作者单位： | 哈尔滨商业大学,食品工程学院,哈尔滨,150076 |
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| 基金项目： | 黑龙江省科学技术计划项目 |
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| 摘 要： | 对影响固定化乳酸菌发酵玉米淀粉糖化液的主要因素进行了研究,并用响应面分析法优化了固定化发酵的培养基成分.结果表明,海藻酸钠质量分数为2%,凝胶颗粒直径在1.3～1.7 mm为固定化乳酸菌的最优条件;糖化液140 g/L,玉米浆76.3 g/L,CaCO3 70 g/L为固定化发酵的最佳培养基组成,在此条件下乳酸产量可达132.4 g/L.
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| 关 键 词： | 固定化细胞 L-乳酸 响应面曲面法 玉米淀粉糖化液 |
Production of L-lactic acid fermentated by immobilized lactobacillus plantarum |
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| HAN Yu-jie,CHEN Ye,KONG Qi,XU Zong,XIE Ying-gen.Production of L-lactic acid fermentated by immobilized lactobacillus plantarum[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2009,25(1). |
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| Authors: | HAN Yu-jie CHEN Ye KONG Qi XU Zong XIE Ying-gen |
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| Institution: | Department of Food Engineering;Harbin University of Commerce;Harbin 150076;China |
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| Abstract: | The main factors influence corn starch saccharification fermentated by immobilized lactobacillus plantarum is studied and optimization of culture medium for fermentation is carried out by response surface analysis methodology(RSM).The results indicate that the optimum immobilization conditions aere as follows: sodium algite 2%,immobilized beads diameter 1.3~1.7 mm;while the optimum composition of culture medium are: saccharification 140 g/L,corn steep liquor 76.3 g/L,calcium carbonate 70 g/L,lactic acid con... |
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| Keywords: | immobilized cells L-lactic acid response surface methodology corn starch saccharification |
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