| 摘要: |
| 研究了丙酮酸在不同浓度和添加时间对Lactobacillus casei L-乳酸发酵过程中葡萄糖转化率和L-乳酸产量的影响.结果表明,当丙酮酸的添加量为30 g*L-1时,L-乳酸的产量达到74 g*L-1.在72 h的发酵周期内,丙酮酸在24 h和42 h添加的效果好于其他时间添加. |
| 关键词: 乳酸 丙酮酸 乳酸细菌 代谢 |
| DOI： |
| 分类号:TS252.1 |
| 基金项目: |
|
| Effect of Pyruvic Acid on the L-lactic Acid Fermentation |
|
|
| Abstract: |
| Fermentations were performed to investigate the effect of pyruvic acid addition, in the form of Na-pyruvate, on production of L-lactic acid from glucose by Lactobacillus casei. Results showed that 30g·L -1 of Na-pyruvate could increase the L-lactic acid production significantly, and the L-lactic acid production was 74g·L -1. During the 72h fermentation, pyruvic acid could increase the L-lactic acid production greatly when added at 24h and 42h. |
| Key words: lactic acid fermentation Lactobacillus casei pyruvic acid metabolism |
