米根霉液体发酵L-乳酸动力学模型的构建

由于研究生产L-乳酸代替D-乳酸和DL-乳酸已成为一种趋势，为构建米根霉液体发酵L-乳酸动力学模型，对米根霉发酵生产L-乳酸进行了初步研究。在米根霉分批发酵过程中，测定菌体生物量、还原糖和乳酸含量，经处理后得到菌体生长、乳酸生成和基质消耗的动力学模型及参数。对比实验数据与模型表明，两者能较好拟合，基本反映米根霉发酵L-乳酸动力学特征。

Kinetics model's setting for L -lactic acid production in the liquid fermentation with Rhizopus oryzae

It is a tendency that L- lactic acid can be used as a substitute for D -lactic acid and DL- lactic acid. In order to set up the kinetics model for L - lactic acid in the liquid fermentation with Rhizopus oryzae, this article makes an experiment about the L - lactic acid fermented by Rhizopus oryzae. During the successive fermentations with Rhizopus oryzae, the microorganism amount, the content of reducing sugar and lactic acid are tested and processed, Then the kinetics model for microorganism growth, Lactic acid fermentation and substrate consumption and their parameters are obtained. After comparison, it is proved that the model and the experiment data are matched well, which reflects the characteristics of Rhizopus oryzae fermented L - lactic acid.