| 固定化乳酸菌发酵大豆秸秆酶解液制备L-乳酸的研究 |
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| 引用本文： | 徐忠,杨萍,汪群彗,姜兆华. 固定化乳酸菌发酵大豆秸秆酶解液制备L-乳酸的研究[J]. 食品科学, 2004, 25(10): 115-118 |
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| 作者姓名： | 徐忠 杨萍 汪群彗 姜兆华 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,哈尔滨工业大学环境科学与工程系,哈尔滨工业大学应用化学系 |
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| 基金项目： | 国家自然科学基金与中国节能投资公司联合研究基金资助项目(50278024) |
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| 摘 要： | 对影响固定化乳酸菌发酵大豆秸秆酶解液的因素进行了研究,并与游离乳酸菌进行了对比。结果表明:固定化乳酸菌对温度变化的稳定性比游离乳酸菌高,最适发酵温度都在30℃;固定化细胞颗粒大小对乳酸产量没有显著影响;随着底物糖浓度的增加,游离乳酸菌与固定化细胞的乳酸产量都相应增大,游离乳酸菌与固定化乳酸菌发酵的最适接种量为10%;固定化细胞与游离乳酸菌发酵的最适pH值为5.5,固定化细胞对pH值变化的稳定性比游离细胞高。
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| 关 键 词： | L-乳酸 干酪乳杆菌 发酵 大豆秸秆 |
| 文章编号： | 1002-6630(2004)10-0115-04 |
Production of L-lactic Acid from Cellulase Hydrolysis of Soybean Straw Fermentated by Immobilized Lactobacillus casei |
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| XU Zhong,,YANG Ping,WANG Qun-hui,JIANG Zhao-hua. Production of L-lactic Acid from Cellulase Hydrolysis of Soybean Straw Fermentated by Immobilized Lactobacillus casei[J]. Food Science, 2004, 25(10): 115-118 |
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| Authors: | XU Zhong YANG Ping WANG Qun-hui JIANG Zhao-hua |
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| Affiliation: | 1.School of Food Engineering,Harbin University of Commerce;2. Department ofEnvironmental Science and Engineering, Harbin Institute of Technology;3.Department ofApplied Chemistry, Harbin Institute of Technology |
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| Abstract: | The factors affecting cellulose hydrolysis of soybean straw fermentated by immobilized Lactobacillus casei had beenstudied, and contrasting with free Lactobacillus casei. The result indicated that stability of immobilized cell for temperature ishigher than free one. Optimum temperature is 30℃; the bead size of immobilized cell have no effect on output of lactic acid; withthe increase of the density of candy, the output of lactic acid of free Lactobacillus casei and immobilized cell increased; the optimuminoculating amount of free Lactobacillus casei and immobilized cell is 10%. The optimum pH is 5.5, stability of immobilized cellfor pH is higher than free one. |
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| Keywords: | L-lactic acid Lactobacillus casei fermentatation soybean straw |
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