| 无载体固定化米根霉重复间歇发酵生产L-乳酸 |
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| 引用本文： | 姜绍通,郑志,朱羽,吴学凤,潘丽军,罗水忠,杜威.无载体固定化米根霉重复间歇发酵生产L-乳酸[J].生物工程学报,2008,24(10):1729-1733. |
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| 作者姓名： | 姜绍通 郑志 朱羽 吴学凤 潘丽军 罗水忠 杜威 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,合肥,230009 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，高等学校博士学科点专项科研项目 |
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| 摘 要： | 通过研究影响米根霉菌丝体形态的培养基因素,初步构建了无载体固定化米根霉重复间歇发酵生产L-乳酸的工艺条件.研究结果表明,首批次发酵培养基采用120 g/L葡萄糖,3 g/L硝酸铵,K 和Na 浓度比为1:1,发酵72 h后,米根霉菌体形态为均匀的茵丝体小球,直径为1.0 mm～2.0 mm,此时L-乳酸产量可达100.8 g/L,葡萄糖转化率为84%.在此基础上,利用米根霉菌丝体小球重复间歇发酵16批次,每批次发酵24h,此时葡萄糖转化率均高于75%,L-乳酸产量保持在60.0 g/L以上,米根霉菌丝体小球形态保持稳定.
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| 关 键 词： | L-乳酸 米根霉 形态 无载体固定化 重复间歇发酵 |
| 收稿时间： | 3/4/2008 12:00:00 AM |
Repeated Intermittent L-lactic Acid Fermentation Technology by Self-immobilized Rhizopus oryzae |
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| Shaotong Jiang,Zhi Zheng,Yu Zhu,Xuefeng Wu,Lijun Pan,Shuizhong Luo and Wei Du.Repeated Intermittent L-lactic Acid Fermentation Technology by Self-immobilized Rhizopus oryzae[J].Chinese Journal of Biotechnology,2008,24(10):1729-1733. |
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| Authors: | Shaotong Jiang Zhi Zheng Yu Zhu Xuefeng Wu Lijun Pan Shuizhong Luo and Wei Du |
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| Institution: | School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | |
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| Keywords: | L-lactic acid Rhizopus oryzae morphology self-immobilization repeated intermittent fermentation |
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