食品工业科技2011，Vol.32Issue(7)：223-225,245,4.
高产L-乳酸干酪乳杆菌的选育及发酵条件研究
Study on screening the high L-lactic acid production strain of Lactobacillus casei and its fermentation conditions
秦浩 1张伟国 1葛向阳 1康传利1
作者信息
- 1. 江南大学工业生物技术教育部重点实验室,江苏无锡,214122
- 折叠
摘要
Abstract
Using Lactobacillus casei G-02 as a starting strain for induction by diethylsulfate( DES),N-methyl-N'-nitro-soguanidine( NTG) treatment, and selecting using high temperature and high sugar concentration culture conditions,a L-lactic acid hyper-producer G-04 was obtained.The effect of dissolved oxygen,neutralizer, and feeding on L-lactic acid production in 7L bioreactor were also discussed. Experimental results showed that the strain can accumulate L-lactic acid 188g/L, sugar conversion efficiency more than 90% and the fermentation period less than 44h under the optimized fermentation conditions.关键词
L-乳酸/菌种选育/干酪乳杆菌/发酵条件Key words
L-lactic acid/breeding/Lactobacillus casei/fermentation condition分类
轻工纺织引用本文复制引用
秦浩,张伟国,葛向阳,康传利..高产L-乳酸干酪乳杆菌的选育及发酵条件研究[J].食品工业科技,2011,32(7):223-225,245,4.
