食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
161-164
,共4页
植物乳杆菌%苯乳酸%苯丙酮酸%特性
植物乳桿菌%苯乳痠%苯丙酮痠%特性
식물유간균%분유산%분병동산%특성
Lactobacillus plantarum%phenyllactic acid%phenylpyruvic acid%characteristic
研究了一株植物乳杆菌DL-13产苯乳酸特性，通过反相液相色谱对发酵产物进行了鉴定。结果表明：DL-13能还原苯丙酮酸生成苯乳酸，最佳发酵条件为：温度36℃，初始培养pH 7.0，苯丙酮酸浓度10 g/L，摇瓶转速为100 r/min。在此条件下24 h时获得最大苯乳酸含量为3.86 g/L，转化率达到38.6%。DL-13对其他底物如苯丙氨酸、苯丙酮酸钠、苯丙酮酸铵、苯丙酮酸钙等都具有一定的发酵能力。
研究瞭一株植物乳桿菌DL-13產苯乳痠特性，通過反相液相色譜對髮酵產物進行瞭鑒定。結果錶明：DL-13能還原苯丙酮痠生成苯乳痠，最佳髮酵條件為：溫度36℃，初始培養pH 7.0，苯丙酮痠濃度10 g/L，搖瓶轉速為100 r/min。在此條件下24 h時穫得最大苯乳痠含量為3.86 g/L，轉化率達到38.6%。DL-13對其他底物如苯丙氨痠、苯丙酮痠鈉、苯丙酮痠銨、苯丙酮痠鈣等都具有一定的髮酵能力。
연구료일주식물유간균DL-13산분유산특성，통과반상액상색보대발효산물진행료감정。결과표명：DL-13능환원분병동산생성분유산，최가발효조건위：온도36℃，초시배양pH 7.0，분병동산농도10 g/L，요병전속위100 r/min。재차조건하24 h시획득최대분유산함량위3.86 g/L，전화솔체도38.6%。DL-13대기타저물여분병안산、분병동산납、분병동산안、분병동산개등도구유일정적발효능력。
Phenyllactic acid production characteristics of Lactobacillus plantarum DL-13 was studied. The production of fermentation was identified by HPLC. The results showed that phenylpyruvic acid was reduced by strain DL-13 into phenyllactic acid 3.86 g/L phenyllactic acid content was received after culturing DL-13 24 hours under the optimal fermentation condition:temperature 36℃,initial pH 7.0,phenylpyruvic acid content 10 g/L and shaking speed 100 r/min. The conversion rate was 38.6 %. DL-13 could also ferment other substrates such as phenylalanine, sodium phenylpyruvate, phenylpyruvic acid ammoniumand calcium phenylpyruvate.
