钠、钾离子对米根霉SOI106-3 L-乳酸发酵中菌体形态及产酸的影响

钠、钾离子对米根霉SOI106-3 L-乳酸发酵中菌体形态及产酸的影响

INTRODUCTION L-lactic acid and its salts are being widely used in the food and Pharmaceutical industries. In particular, lactic acid can be used in the formation of polylactic acid (PLA), a new biodegradable plastic, which will solve one of the world-wide environmental problems, abandoning of waste plastic. Rhizopus oryzae is known to be outstanding in producing optically pure L-lactic acid with low nutritional requirement. Similar to many other mycelial fungal species, Rhizopus cultures are morphology complex. They can grow as extended filamentous form, mycelial mats, mycelial pellets or clumps. Different morphology growth forms can have a significant effect on the rheology of the fermentation broth that will affect O2 transfer and the productivity of strain. In this report, the relationship among the ratio Na+ to K+ in medium, the morphology of the mycelial growth and lactic acid production were studied. We also compared the lactic acid productivity of optimal pellet form with immobilized cells by polyurethane foam.

作 者： 白冬梅 代海霞 班睿 赵学明 胡宗定 Bai Dongmei Dai Haixia Ban Rui Zhao Xueming Hu Zongding   作者单位： Department of Biochemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072,China  刊 名： 化工学报  ISTIC EI PKU 英文刊名： JOURNAL OF CHEMICAL INDUSTRY AND ENGINEERING(CHINA)  年，卷(期)： 2000 21(5)  分类号： Q934  关键词： Na+   K+   Rhizopus oryzae   morphology   lactic acid fermentation  

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