摘要
研究了德氏乳杆菌(Lactobacillus delbruckii)ZL—513以玉米粉为原料发酵生产乳酸的条件。比较了两种糖化方式,认为对发酵产酸影响不大。一次性添加5％碳酸钙,可使发酵液pH维持在产酸的最适范围4.8—5.0。玉米粉中添加0.5％麸皮、0.5％米糠,可提高乳酸产量。以12～18％的高浓度玉米粉为底物发醇72小时,乳酸钙产量分别为16.5～20％。底物浓度在16％以下时残糖均低于0.1％。经旋光性测定证明,发酵产物以D—型乳酸为主。
The conditions of lactic acid fermentation by lactobacillus delbruckii ZL-513 using corn starch as raw material were studied. Two methods of saccharification were compared and the result showed that there was very little difference between their influences on the accumulation of lactic acid. It was adopted that cornflour paste was liquefied by α-amylase at first, then sterilized, and saccharified by β-amylase before fermentation. In the course of fermentation, the optimum pH for lactic acid production was maintained at pH 4. 8-5.0 by supplying excessive CaCO3(5%) to the fermentation medium. To increase the yield of lactic acid, 0. 5% both of wheat bran and of rice bran could be used as subsidiary materials. When the concentration of corn starch was 12-18%, the yield of calcium lactate was 16. 5-20% after 3 day's fermentation, The residual glucose was below 0.1% if the substrate concentration was within 16%. The result of optical activity analysis proved that the main fermentation product was D-lactic acid.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第4期22-25,16,共5页
Food and Fermentation Industries
关键词
德氏乳杆菌
玉米粉
乳酸
发酵
Lactic acid fermentation, Corn starch, Lactobacillus delbrukii
