干酪乳杆菌发酵罗非鱼下脚料制备L-乳酸研究

Researchon L-lactic Acid Fermentation of Tilapia Wastes with Lactobacillus Casei

本实验以罗非鱼(Oreochromis spp)下脚料的水抽提液为原料,研究干酪乳杆菌(Lactobacillus casei)在不同氮源中的生长情况和产L-乳酸量,探讨罗非鱼水抽提液在干酪乳杆菌发酵L-乳酸中代替蛋白胨作为氮源的可能性。结果表明:干酪乳杆菌在水抽提液中的生长状况与在蛋白胨发酵液中相似,在42℃发酵14 h后,以水抽提液为氮源的发酵液中L-乳酸净产量为925.8 mg/100g,仅比在蛋白胨氮源的少12 mg/100g。

In this study, the water extraction of tilapia wastes was to be raw material to explore the L-lactic acid production and the growth situation of Lactobacillus casei in different nitrogen source. The paper discussed if the tilapia water extraction can be instead of peptone as the nitrogen source in Lactobacillus casei fermentation of L-lactic acid. The results showed that growth ofLactobacillus casei in water extraction was similar to that in peptone broth; in water extract, the net yield of lactic acid was 925.8 rag/100 g, which was only lower 12 rag/100 g than in the peptone for nitrogen.