食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
15期
70-72
,共3页
米根霉%玉米粉%L-(+)-乳酸%新工艺
米根黴%玉米粉%L-(+)-乳痠%新工藝
미근매%옥미분%L-(+)-유산%신공예
Rhizopus oryzae%corn flour%L-(+)-lactic acid%new technology
以米根霉（Rhizopus oryzae） NRRL395为生产菌，玉米粉为发酵基质，对玉米粉与水两相分开灭菌冷却后混合制成玉米粉悬浊液发酵生产L-（+）-乳酸的新工艺进行了研究。试验结果表明，新工艺在不添加任何外源营养的情况下，以150 g/L天然玉米粉为培养基可产L-（+）-乳酸88.8 g/L，L-（+）-乳酸对玉米粉的转化率达到59.2%，对葡萄糖的转化率达到72.4%。该工艺克服了玉米粉在浓度较高情况下由于蒸煮灭菌冷却后呈凝胶而不能被发酵的困难；且省去酶解糖化操作，使成本降低，具有较高的应用价值。
以米根黴（Rhizopus oryzae） NRRL395為生產菌，玉米粉為髮酵基質，對玉米粉與水兩相分開滅菌冷卻後混閤製成玉米粉懸濁液髮酵生產L-（+）-乳痠的新工藝進行瞭研究。試驗結果錶明，新工藝在不添加任何外源營養的情況下，以150 g/L天然玉米粉為培養基可產L-（+）-乳痠88.8 g/L，L-（+）-乳痠對玉米粉的轉化率達到59.2%，對葡萄糖的轉化率達到72.4%。該工藝剋服瞭玉米粉在濃度較高情況下由于蒸煮滅菌冷卻後呈凝膠而不能被髮酵的睏難；且省去酶解糖化操作，使成本降低，具有較高的應用價值。
이미근매（Rhizopus oryzae） NRRL395위생산균，옥미분위발효기질，대옥미분여수량상분개멸균냉각후혼합제성옥미분현탁액발효생산L-（+）-유산적신공예진행료연구。시험결과표명，신공예재불첨가임하외원영양적정황하，이150 g/L천연옥미분위배양기가산L-（+）-유산88.8 g/L，L-（+）-유산대옥미분적전화솔체도59.2%，대포도당적전화솔체도72.4%。해공예극복료옥미분재농도교고정황하유우증자멸균냉각후정응효이불능피발효적곤난；차성거매해당화조작，사성본강저，구유교고적응용개치。
In the traditional fermentation process of L-(+)-lactic acid production, high amount of corn flour used to be autoclaved with certain amount water together to make growth medium. After cooling down , this medium formed sticky gel, which was hard for further fermentation process. In this study, corn flour was sterilized first, then suspended thoroughly in sterilized water to make the growth medium. With this medium, Rhizopus oryzae NRRL395 was used to produce lactic acid. The results showed that without adding any extra nutrition, 88.8 g/L of L-(+)-lactic acid was produced with 150 g/L of corn flour growth medium. The convert rate of corn flour reached 59.2%, and convert rate of glucose reached 72.4%. In this fermentation process , no enzymatic saccharification process was need , reducing the total cost. Therefore , this new fermentation process showed high potential for the production of L-(+)-lactic acid.
