米根霉半连续发酵产乳酸关键酶活性

Production of Lactic Acid by Rhizopus oryzae with Repeated Intermittent Fermentation and Activities of Key Dehydrogenases

为提高米根霉发酵产乳酸的产量,开展了米根霉培养条件对关键的脱氢酶(乳酸脱氢酶(LDH)、乙醇脱氢酶(ADH))和末端产物(乳酸)形成的影响的研究;并进行米根霉的重复间歇发酵,考察不同批次关键酶活的变化,从代谢角度考察半连续发酵的稳定性。试验研究得知,培养基各种成分对米根霉发酵产乳酸的关键酶活(LDH、ADH)都有一定的影响;随半连续发酵过程的进行LDH、ADH酶活逐渐降低,但是半连续发酵稳定性良好,糖转化率稳定在75%左右,最高可达80%。对米根霉产乳酸关键酶活的研究,为进行米根霉产乳酸代谢调控奠定了基础,为米根霉半连续发酵产乳酸的扩大化生产提供了理论基础。

In order to improve the productivity of Lactic acid on key dehydrogenases （Lactate dehydrogenase, alcohol dehydroge ined. The repeated intermittent fermentation by self- immobilized by Rhizopus oryzae, the effects nase） and end product （Lacti Rhizopus oryzae was carried o of culture conditions c acid ） were examut. The stability and the key dehydrogenases of the fermentation were researched. The results were： the elements had some effects on the activity of the LDH, ADH and product; during the repeated intermittent fermentation the activity of the LDH and ADH were changing, but the yield of the Lactic acid from glucose was stability about 75% , and the highest yield was up to 80%. This paper improving the controlling metabolism and is a basis study for the magnification production of Lactic acid by Rhizopus oryzae with repeated intermittent fermentation.