摘要
以大豆秸秆酶解液为原料,对乳酸发酵菌株进行了筛选,并研究了利用乳酸菌发酵生产食品工业中的安全添加剂L-乳酸的发酵条件。结果表明,混合菌种发酵优于单一菌种发酵,以葡萄糖计,糖酸转化率为71.05%。
Studied L-lactic acid fermentation condition of lactic acid bacteria as safe additive in food industry from enzyme hydrolysis solution of soybean straw, and screened lactic acid fermentation strains. It showed that mixed strains fermentation was prior to single strain fermentation, and conversation rate from glucose to lactic acid was 71.05 % （calculated by glucose）.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期59-61,共3页
Food Research and Development
基金
国家自然科学基金项目
(项目编号:50278024)
关键词
大豆秸秆
L-乳酸
发酵
酶解液
soybean straw
L-lactic acid
fermentation
enzyme hydrolysis solution
