透性化干酪乳杆菌细胞转化苯丙酮酸合成苯乳酸-高校化学工程学报.pdfVIP

第29 卷第2 期 高 校 化 学 工 程 学 报 No.2 Vol.29 2015 年 4 月 Journal of Chemical Engineering of Chinese Universities Apr. 2015 文章编号：1003-9015(2015)02-0495-06 透性化干酪乳杆菌细胞转化苯丙酮酸合成苯乳酸 朱银龙, 贠军贤, 沈绍传, 姚克俭 (浙江工业大学 化学工程学院 绿色合成技术国家重点实验室培育基地, 浙江 杭州 310032) 摘 要：苯乳酸是由乳酸菌属等微生物代谢合成的一种新型食品防腐剂。今利用透性化干酪乳杆菌(Lactobacillus casei B3)细胞转化苯丙酮酸，合成得到了苯乳酸，并通过单因素实验和正交实验，确定了适宜的转化条件，即：干酪乳杆菌 在 20 ℃冷冻 6 h 后用于转化，苯丙酮酸浓度为 8 g L1，葡萄糖浓度为 14 g L1，菌浓度为 100 g L1，pH 值为 8.0，温     度为 35℃，转速为 75 r min1，转化时间为 4 h ；优化条件下苯乳酸的收率达 65.5%，转化液中苯乳酸浓度达到了 5.3 g L1 。   关键词：苯丙酮酸；苯乳酸；透性化；干酪乳杆菌 中图分类号：TS201.2 文献标识码：A DOI ：10.3969/j.issn.1003-9015.2015.02.039 Biotransformation of Phenylpyruvic Acid into Phenyllactic Acid with Permeabilized Lactobacillus Casei Cells ZHU Yin-long, YUN Jun-xian, SHEN Shao-chuan, YAO Ke-jian (State Key Laboratory Breeding Base of Green Chemistry Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China) Abstract: Phenyllactic acid is a novel food preservative produced by some strains of lactic acid bacteria. In this work, phenyllactic acid was synthesized from phenylpyruvic acid with permeabilized Lactobacillus casei B3 cells. The biotransformation process was optimized by single factor and orthogonal experiments, which resulted in an optimized transformation condition as 6 h freezing time for the L. casei B3 cells at