鼠李糖乳杆菌发酵豆渣、黄浆水产L乳酸初探

Primary exploration of fermenting the bean dregs and yellow serofluid by Lactobacillus rhamnosus to produce L-lactic acid

摘要: 以豆渣和黄浆水逐步代替MRS肉汤培养基,利用豆渣和黄浆水的营养成分作为发酵培养基质,选用生长条件粗放、仅产L-乳酸的鼠李糖乳杆菌为发酵菌株。以活菌数、pH、L-乳酸含量为特征指标,确定豆渣与黄浆水的适宜比例,对豆渣、黄浆水生产L-乳酸工艺进行初步探讨。结果表明:鼠李糖乳杆菌完全适宜在豆渣与黄浆水培养基质环境中生长繁殖。豆渣与黄浆水比例（w/v）为1∶5,接种量为3%（v/v）,葡萄糖添加量为4%（w/v）,pH6.2,37℃,摇瓶培养24h,L-乳酸含量达到最大1.07%。

Abstract: MRS Broth was substituted by bean dregs and yellow serofluid gradually.The rich nutrition of bean dregs and yellow serofluid as a medium, and Lactobacillus rhamnosus which could extensively grow and only produce L-lactic acid was chosen as fermentation strains. To select the optimal proportion of bean dregs and yellow serofluid by taking the viable count, pH value, L-lactic acid content as the characteristic index. A primary discussion for this production process was progressed according to the result of experimentation. The results showed that Lactobacillus rhamnosus could fully adapt to grow in bean dregs and yellow serofluid. A maximum L-lactic acid content of 1.07% was obtained under the following optimized fermentation conditions: bean dregs/yellow serofluid ratio 1∶5, 3% vol inoculum, 4% glucose, pH6.2, fermentation time 24h at 37℃.