米根霉SOI106-3玉米粉深层发酵生产L-乳酸

L-Lactic Acid Produced by Rhizopus oryzae SOI106-3 Submerged Fermentation from Corn Powder

报道了米根霉(Rhizopous Orzae)SOI106-3以玉米粉为原料深层发酵生产L-乳酵。探讨了不同氮源、磷酸盐、底物浓度、温度以及不同液化时间、种龄及碳酸钙的不同添加方式对L-乳酸生成的影响,确定了最适发酵培养基组成和配比。在5 L发酵罐中,当玉米粉投料质量浓度为130 g/L时,5罐平均产L-乳酸85.05 g/L,对糖转化率77.32%。本研究表明,米根霉SOI106-3菌株具有L-乳酸产酸高和发酵快的特点。

This paper described the production of L-lactic acid from corn powder by submerged fermentation using Rhizopus oryzae SOI106-3. The influences of different nitrogen sources,phosphate,substrate concentration,temperature, liquification time,inoculum age and different ways of CaCO_3 adding on the formation of L-lactic acid were investigated. The optimal medium for fementation was determined. In a 5 L fermentor,starting with a corn powder concentration of 130g/L,it produced average 85.05 g/L L-lactic acid in the course of 5 batches fermentation,the yield of L-lactic acid based on the glucose consumed was 77.32%.