111利用正交设计优化米根霉Rh0295发酵L_乳酸的培养基.pdfVIP

安徽农学通报，Anhui Agri. Sci. Bull.2009,15(10) 37 利用正交设计优化米根霉Rh0295发酵L-乳酸 的培养基 1 2 2 *2 刘 磊 李元媛 高 媛 蔡 俊 1 2 （湖北工业大学理学院，湖北武汉430068；湖北工业大学发酵工程省部共建教育部重点实验室） 摘 要：通过单因素试验，确定了米根霉Rh0295发酵生产L-乳酸的最适发酵碳源、氮源和磷源分别为大米淀粉、 （NH）SO 及KH PO 。采用3因素3水平的正交试验确定了3者对L-乳酸发酵的影响。其顺序为大米淀粉（NH）SO 4 2 4 2 4 4 2 4 KH PO ，优化了它们的最佳用量分别为：大米淀粉10%、（NH）SO 0.15%、KH PO 0.015%。 2 4 4 2 4 2 4 关键词：L-乳酸；米根霉Rh0295；发酵；培养基优化 中图分类号O623.611 文献标识码B 文章编号1007-7731（2009）10-037-003 Optimized of culture medium by orthogonal experiment of Rhizopus oryzae Rh0295 to ferment L-lactic acid Liu lei et al 1 2 （School of Science,Hubei Univ.of Technology,Wuhan 430068,China；Key Laboratory of Fermentation Engineering Minister of Education, Hubei Provincial Key Laboratory of Industrial Microbiology, College of Bioengineering, Hubei University of Technology） Abstract: According to the single factor experiment, the best carbohydrate resource, nitrogen resource and phosphorus resource of Rhizopus oryzae Rh0295 to produce L-lactic acid by fermenting were determined. They were starch of rice, （NH）SO and KH PO respectively. Through orthogonal experiment L9[33], the influence order of them was starch of 4 2 4 2 4 rice﹥（NH）SO ﹥KHPO . The best dosage of them were optimized. They were 10%,0.15% and 0.015% respectively. 4 2 4