Screening of an Alcohol Tolerant and High-yield L-lactic Acid Strain and Optimization of Culture Medium

被引：0

作者：

Xiao M. ^{[1
]}

Xing X. ^{[1
]}

Liu W. ^{[2
]}

Meng X. ^{[1
]}

Wei S. ^{[1
]}

Zhang T. ^{[1
]}

Wang Y. ^{[1
]}

Li X. ^{[1
]}

机构：

[1] College of Food Science and Engineering, Jilin Agricultural University, Changchun

[2] Huaxin Testing Technology Co., Ltd., Changchun

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 08期

关键词：

corn distiller's; L-lactic acid; Lactobacillus rhamnosus; optimization of fermentation medium; response surface analysis;

D O I：

10.13386/j.issn1002-0306.2022040147

中图分类号：

学科分类号：

摘要：

In order to increase the yield of L-lactic acid and reduce the production cost of L-lactic acid, a strain of Lactobacillus rhamnosus AK-0779 with alcohol tolerance and high yield of L-lactic acid was screened and domesticated. Corn distiller's grains were used as the nitrogen source for the fermentation medium of strain AK-0779 instead of part of yeast powder. On the basis of single factor experiments, three factors and three levels response surface optimization experiments were carried out on the addition of glucose, yeast powder and corn distiller's grains. The results showed that the optimal fermentation medium was glucose 9.80%, corn distiller's grains 0.98%, yeast powder 1.72%, L-lactic acid yield 78.91 g/L and sugar acid conversion rate 80.52%. There was no significant difference in the yield of L-lactic acid compared with yeast powder, which was 82.36 g/L, indicating that corn distiller's grains could effectively replace part of yeast powder as the nitrogen source of fermentation medium and reduce the production cost of L-lactic acid. © 2023 Editorial Department of Science and Technology of Food Science.

引用

页码：135 / 143

页数：8

共 41 条

[1] SUN Hua, Optimization of fermentation conditions for L-lactic acid production from maize[J], New Technology and New Products in China, 22, (2019)
[2] WANG Y, CHEN C, CAI D, Et al., The optimization of L-lactic acid production from sweet sorghum juice by mixed fermentation of Bacillus coagulans and Lactobacillus rhamnosus under unsterile conditions[J], Bioresource Technology, 218, pp. 1098-1105, (2016)
[3] KARIN H, BRBEL H H., Factors affecting the fermentative lactic acid production from renewable resources 1[J], Enzyme and Microbial Technology, 26, 2-4, (2000)
[4] WU Hui, LI Mingyang, LIU Dongmei, Et al., Optimization of L-lactic acid fermentation medium by Lactobacillus rhamnosus[J], Science and Technology of Food Industry, 4, (2008)
[5] ZHANG Weiwei, LI Yuanyuan, ZHOU Mingfeng, Et al., Optimization of fermentation medium for L-lactic acid producing Lactobacillus rhamnosus [J], Guangzhou Chemical Industry Co., Ltd, 40, 7, (2012)
[6] LI Haiyang, HAN Junqi, XU Changliang, Study on lactic acid fermentation characteristics and carbon and nitrogen sources of Lactobacillus rhamnosus[J], Dairy Science and Technology, 35, 2, (2012)
[7] HU Jiahuan, ZHANG Guhan, FU Yongqian, Et al., The strategy of efficient accumulation of L-lactic acid by Rhizopus oryzae in one-step fermentation[J], Journal of Process Engineering, 17, 2, (2017)
[8] BERNARDO M P, COELHO L F, SASS D C, Et al., L-(+)-lactic acid production by Lactobacillus rhamnosus B103 from dairy industry waste[J], Brazilian Journal of Microbiology, 47, 3, (2016)
[9] ZHENG Jin, GAO Ming, WANG Qunhui, Et al., Enhancement of l-lactic acid production via synergism in open co-fermentation of sophora flavescens residues and food waste[J], Bioresource Technology, 225, (2017)
[10] ZHAO Peng, HUANG Xia, Research progress in production of lactic acid by fermentation from renewable resources and organic wastes[J], Food and Fermentation Industries, 4, (2001)

← 1 2 3 4 5 →