固定化生长细胞乳酸发酵研究(Ⅱ)——乳酸发酵抑制因素

Research on Lactic Acid Fermentation by Immobilized Cells(Ⅱ)——Inhibitory Factors for Lactic Acid Fermentation

本文对乳酸发酵过程中的某些抑制因素进行了较深入的研究.试验结果表明:底物浓度、培养基pH值,产物乳酸浓度及某些乳酸盐对乳酸发酵都有较大的影响,其中底物浓度大于10%,pH值小于4.0,培养基中乳酸浓度达6～7mg/ml,产酸将受到抑制.乳酸盐对乳酸发酵的影响:乳酸钙对乳酸发酵无抑制作用,但乳酸钠对产酸却有明显的抑制,而乳酸铵对乳酸发酵的影响则视菌种而异.

Some inhibitory factors for lactic acid fermentation have been studied. Experimental results show that substrate concentration, pH of medium, lactic acid concentration and some lactic salts have an effect on lactic fermentation. When the substrate concentration is above 10% or pH of medium is below 4.0 or free lactic acid concentration is at the level of 6-7mg/ml, the production of lactic acid is to be inhibited. Calcium lactate has no inhibitory effect on lactic acid fermentation, but sodium lactate has. The effect of ammonium lactate on lactic acid fermentation is variable depending on the strain used.