| 丙酮酸对细菌L-乳酸发酵的促进作用 |
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| 引用本文： | 闫征,王昌禄,顾晓波.丙酮酸对细菌L-乳酸发酵的促进作用[J].氨基酸和生物资源,2003,25(2):21-23. |
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| 作者姓名： | 闫征 王昌禄 顾晓波 |
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| 作者单位： | 天津科技大学食品科学与生物工程学院,天津300222 |
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| 摘 要： | 研究了丙酮酸在不同浓度和添加时间对LactobacilluscaseiL 乳酸发酵过程中葡萄糖转化率和L 乳酸产量的影响。结果表明 ,当丙酮酸的添加量为 30g·L- 1 时 ,L 乳酸的产量达到 74g·L- 1 。在 72h的发酵周期内 ,丙酮酸在 2 4h和 42h添加的效果好于其他时间添加。
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| 关 键 词： | 乳酸 丙酮酸 乳酸细菌 代谢 |
| 文章编号： | 1006-8376(2003)02-0021-03 |
| 修稿时间： | 2002年11月25日 |
Effect of Pyruvic Acid on the L-lactic Acid Fermentation |
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| YAN Zheng,WANG Chang-lu,GU Xiao-bo.Effect of Pyruvic Acid on the L-lactic Acid Fermentation[J].Amino Acids & Biotic Resources,2003,25(2):21-23. |
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| Authors: | YAN Zheng WANG Chang-lu GU Xiao-bo |
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| Abstract: | Fermentations were performed to investigate the effect of pyruvic acid addition, in the form of Na-pyruvate, on production of L-lactic acid from glucose by Lactobacillus casei. Results showed that 30g·L -1 of Na-pyruvate could increase the L-lactic acid production significantly, and the L-lactic acid production was 74g·L -1. During the 72h fermentation, pyruvic acid could increase the L-lactic acid production greatly when added at 24h and 42h. |
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| Keywords: | lactic acid fermentation Lactobacillus casei pyruvic acid metabolism |
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