促生因子对鼠李糖乳杆菌发酵豆渣、黄浆水产L-乳酸的影响

The Impact of the Growth-promoting Factors on Lactobacillus rhamnosus Fermented Bean Dregs and Yellow Serofluid to Produce L-lactic Acid

以豆渣和黄浆水为基础培养基,添加不同促生因子维生素、氨基酸和益生元,以L-乳酸含量为评定指标,考察不同促生因子对鼠李糖乳杆菌发酵豆渣与黄浆水的影响。结果表明:添加促生因子0.05%烟酸、1%比例为2:1的精氨酸和蛋氨酸、6%比例为2:1的葡萄糖和低聚果糖时,L-乳酸含量依次分别为1.42%,1.79%,1.45%,均比对照组1.07%依次分别提高32.71%,67.29%,35.51%。

Taking the bean dregs and yellow serofluid as basal medium, added different growth-promoting factors vitamins, amino acids and prebiotics, the L-lactic acid content was used as a measure of indicator, studied the effect of different growth- promoting factors of Lactobacillus rhamnosus fermenting bean dregs and yellow serofluid. The results showed that when it added growth-promoting factors 0.05% niacin, 1% the ratio of 2 ： I between arginine and methionine, 6% the ratio of 2 ： 1 between glucose and fructose-oligosaccharide, L-lactic acid content followed are 1.42%, 1.79%, 1.45%, and respectively increased by 32.71%, 67.29%, 35.51% than 1.07% of the comparison group.