摘要
利用正交试验法 ,对米根霉L -乳酸发酵的培养基、摇床发酵条件等多种影响其转化率的因素进行研究 ,从而获得优化的L -乳酸发酵工艺 -发酵时间 65h ;温度 32℃ ;装量 40mL ;接种量 2 % ;氮源(NH4 ) 2 SO4 2 5‰ ;KH2 PO4 0 .1 5‰ ;MgSO4 ·7H2 O、0 .2 5‰ ;ZnSO4 ·7H2 O 0 .0 5‰ ,使该菌株产乳酸浓度达到 1 0 0 g/L ,乳酸对糖的转化率达到 75 % .
The culture medium and the shake-flask fermentation condition of L-lactic acid production by Rhizopus oryzae are studied by orthogonal experiment.The optimal results are :65 hs of fermentation time;32℃ of fermentation temperature;40 mL of medium volume;2% of inoculation volume;2.5‰ of (NH 4) 2SO 4;0.15‰ of KH 2PO 4;0.25‰ of MgSO 4·7HO 2;0 05‰ of ZnSO 4·7H 2O.The final concentration of the lactic acid is 100g/L and the yield based on initial carbon source concentration is 75%.
关键词
米根霉
L-乳酸
发酵
工艺优化
转化率
orthogonal experiment
Rhizopus oryzae
L-lactic acid
fermentation
