|本期目录/Table of Contents|

[1]丁子建,柏中中,孙志浩,等.芽孢乳杆菌发酵葡萄糖制备D(-)-乳酸的研究[J].生物加工过程,2004,2(03):30-36.[doi:10.3969/j.issn.1672-3678.2004.03.007]
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芽孢乳杆菌发酵葡萄糖制备D(-)-乳酸的研究()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
2
期数:
2004年03期
页码:
30-36
栏目:
出版日期:
2004-08-30

文章信息/Info

Title:
Study on fermentative production of D(-)-lactic acid from glucose by Sporolactobacillus sp.
作者:
丁子建1柏中中1孙志浩2欧阳平凯1何冰芳1
1. 南京工业大学, 制药与生命科学学院, 南京, 210009; 2. 江南大学, 生物工程学院, 无锡, 214036
关键词:
D-乳酸葡萄糖发酵芽孢乳杆菌
分类号:
TQ921+3 Q939.97
DOI:
10.3969/j.issn.1672-3678.2004.03.007
摘要:
在国内首次报道了发酵法制备D(-)-乳酸,采用芽孢乳杆菌(Sporolactobacillus sp.)从葡萄糖发酵制备D-乳酸.该发酵为微需氧,发酵培养基组成(g/L):葡萄糖60,酵母膏6,玉米浆5,NH4NO3l,麸皮2,NaH2PO4 4,CaCO340,发酵液的初始pH为7.0.在最佳条件下,37 ℃发酵72 h可产40.7g/L的D-乳酸,葡萄糖转化率67.83%.通过离子配位色谱分析,产物的D-乳酸光学纯度为96.04%e.e..

参考文献/References:

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备注/Memo

备注/Memo:
基金项目:国家重点基础研究发展计划(973计划)
更新日期/Last Update: 1900-01-01