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

摘要：

@@ 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.

机标关键词：离子对、米根霉、乳酸发酵、菌体形态、polylactic acid、environmental problems、biodegradable plastic、polyurethane foam、immobilized cells、used in

所属期刊栏目：21

分类号：Q934(微生物学)

资助基金：中国科学院资助项目29776035

在线出版日期：2004-01-08（万方平台首次上网日期，不代表论文的发表时间）

页数：共3页

页码：583-585