均匀设计法对L-乳酸发酵培养基的优化OA北大核心CSTPCD
Optimization of Culture Media for L-lactic Acid Production by Uniform Design
以玉米粉为碳源,添加一定量的豆粕粉和玉米浆干粉进行鼠李糖乳杆菌L-乳酸发酵,利用均匀设计法对培养基进行优化.结果表明当玉米粉、豆粕粉、玉米浆干粉的浓度分别为150 g/L、19.4 g/L、50g/L时,发酵所得L-乳酸的浓度达到最大值142.1 g/L,乳酸转化率为92.5％.
L-lactic acid fermentation by Lactobacillus casei subsp. Rhamnosus was studied with the corn powder as carbon source. Some soybean meal powder and corn steep powder was added to improve the production of L-lactic acid. According to the uniform design, the optimum dosages of corn powder, soybean meal powder and com steep powder in culture media were 150 g/L,19.4 g/L and 50 g/L, respectively, under which the maximum concentration and yield of L-lactic acid wer…查看全部>>
李明阳;赖富饶;吴晖;刘冬梅
好丽友食品(广州)有限公司,广东广州 510890华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640
鼠李糖乳杆菌培养基优化均匀设计
Lactobacillus casei culture media optimization uniform design
《现代食品科技》 2011 (9)
1127-1129,3
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