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| 产L-乳酸的鼠李糖乳杆菌发酵培养基的优化 | |
| 引用本文： | 张为巍,李元媛,周铭锋,黄璠,王常高,林建国,蔡俊. 产L-乳酸的鼠李糖乳杆菌发酵培养基的优化[J]. 广州化工, 2012, 40(7): 79-82 |
| 作者姓名： | 张为巍 李元媛 周铭锋 黄璠 王常高 林建国 蔡俊 |
| 作者单位： | 1. 发酵工程教育部重点实验室（湖北工业大学）,湖北武汉430068／湖北工业大学生物工程学院,湖北武汉430068 2. 发酵工程教育部重点实验室（湖北工业大学）,湖北武汉430068／湖北省医药学校,湖北武汉430064 3. 发酵工程教育部重点实验室（湖北工业大学）,湖北武汉430068／湖北省工业微生物重点实验室,湖北武汉430068／湖北工业大学生物工程学院,湖北武汉430068 |
| 摘 要： | 采用Plackett-Burman试验设计优化了鼠李糖乳杆菌产L-乳酸的发酵培养基,筛选出对L-乳酸产量有显著性影响的因素,即葡萄糖、柠檬酸氢二铵、乙酸钠、酵母膏,对这四个显著性因素,用中心组合试验优化得到最佳发酵培养基。结果表明:当培养基组成为:葡萄糖138.8 g/L、柠檬酸氢二铵2.19 g/L、乙酸钠6 g/L、酵母膏为7.56 g/L、蛋白胨0.50 g/L时,L-乳酸的产量为104.40 g/L。 |
| 关 键 词： | 鼠李糖乳杆菌 L-乳酸 Plackett-Burman设计 中心组合设计 |
Optimization of Medium Components of the Production of L-lactic Acid by Lactobacillus Rhamnosus CLRI |
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| ZHANG Wei-wei,LI Yuan-yuan,ZHOU Ming-feng,HUANG Fan,WANG Chang-gao,LIN Jian-guo,CAI Jun. Optimization of Medium Components of the Production of L-lactic Acid by Lactobacillus Rhamnosus CLRI[J]. GuangZhou Chemical Industry and Technology, 2012, 40(7): 79-82 | |
| Authors: | ZHANG Wei-wei LI Yuan-yuan ZHOU Ming-feng HUANG Fan WANG Chang-gao LIN Jian-guo CAI Jun |
| Affiliation: | 1 Key Laboratory of Fermentation Engineering(Hubei University of Technology), Ministry of Education,Hubei Wuhan 430068;2 Hubei Provincial Key Laboratory of Industrial Microbiology,Hubei Wuhan 430068;3 College of Bioengineering,Hubei University of Technology,Hubei Wuhan 430068;4 Hubei Pharmacy School,Hubei Wuhan 430068,China) |
| Abstract: | Aimed to increase L-lactic acid production by optimizing the medium components of Lactobacillus rhamnosus.four statistically significant ingredients of glucose,diammonium hydrogen citrate,sodium acetate and yeast extract were determined by Plackett-Burman design.Based on the results of the first phase,the five-level four-factor central composite design was employed to optimize the above critical factors.The results showed that L-lactic acid yield was achieved at 104.40 g/L,with the medium composition of glucose 138.8 g/L,diammonium hydrogen citrate 2.19 g/L,sodium acetate 6 g/L,and yeast extract 0.50 g/L. |
| Keywords: | Lactobacillus rhamnosus L-lactic acid Plackett-Burman design central composite design |
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