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丙酮酸对细菌L-乳酸发酵的促进作用 被引量：1

Effect of Pyruvic Acid on the L-lactic Acid Fermentation
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摘要 研究了丙酮酸在不同浓度和添加时间对LactobacilluscaseiL 乳酸发酵过程中葡萄糖转化率和L 乳酸产量的影响。结果表明 ,当丙酮酸的添加量为 30g·L- 1 时 ,L 乳酸的产量达到 74g·L- 1 。在 72h的发酵周期内 ,丙酮酸在 2 4h和 42h添加的效果好于其他时间添加。 Fermentations were performed to investigate the effect of pyruvic acid addition, in the form of Na-pyruvate, on production of L-lactic acid from glucose by Lactobacillus casei. Results showed that 30g·L -1 of Na-pyruvate could increase the L-lactic acid production significantly, and the L-lactic acid production was 74g·L -1. During the 72h fermentation, pyruvic acid could increase the L-lactic acid production greatly when added at 24h and 42h.
作者 闫征 王昌禄 顾晓波
机构地区 天津科技大学食品科学与生物工程学院
出处 《氨基酸和生物资源》 CAS 2003年第2期21-23,共3页 Amino Acids & Biotic Resources
关键词 丙酮酸 细菌 L-乳酸发酵 促进作用 代谢 乳酸 发酵法 lactic acid fermentation Lactobacillus casei pyruvic acid metabolism
分类号 TQ921.3 [轻工技术与工程—发酵工程]
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参考文献15

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氨基酸和生物资源
2003年 第2期

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