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李检秀,孙靓,吴军华,郭铃,孙菲菲,黄艳燕.一株耐高温L-乳酸高产菌的选育及其发酵特征[J].广西科学,2011,18(3):269-272. [点击复制]
- LI Jian-xiu,SUN Liang,WU Jun-hua,GUO Ling,SUN Fei-fei,HUANG Yan-yan.Breeding and Characterization of a Thermotolerant and High-yield Lactobacillus rhamnosus for L-Lactic acid Production[J].Guangxi Sciences,2011,18(3):269-272. [点击复制]
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| 一株耐高温L-乳酸高产菌的选育及其发酵特征 |
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李检秀1, 孙靓1, 吴军华2, 郭铃1, 孙菲菲1, 黄艳燕1
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| (1.广西科学院非粮生物质酶解国家重点实验室, 国家非粮生物质能源工程技术研究中心, 广西生物炼制重点实验室, 广西南宁 530007;2.广西科学院, 广西南宁 530007) |
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| 摘要: |
| 对鼠李糖乳杆菌菌株Lactobacillus rhamnosus JCM1553进行紫外诱变,选育得到一株耐高温L-乳酸高产突变菌GX-6。在47℃,分别以葡萄糖和木薯淀粉为底物,研究GX-6菌株发酵生产L-乳酸的情况并考察GX-6菌株的遗传稳定性。结果表明,以葡萄糖为底物时,发酵56h的L-乳酸产量达到117g/L,比出发菌(100g/L)提高17%,糖酸转化率68.8%;以木薯淀粉为底物时,发酵72h的L-乳酸产量达到138g/L,比出发菌株(73g/L)提高77.6%,糖酸转化率达到85.4%。经16次传代培养,GX-6菌株的乳酸发酵性能没有发生显著变化,具有较好的遗传稳定性。 |
| 关键词: 鼠李糖乳杆菌 紫外诱变 高温L-乳酸发酵 |
| DOI： |
| 投稿时间：2011-01-07 |
| 基金项目:国家科技支撑计划项目(2007BAD75B06);广西科学基金项目(桂科攻0782003-4);广西科学院基本科研业务费项目(10YJ25SW11)资助 |
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| Breeding and Characterization of a Thermotolerant and High-yield Lactobacillus rhamnosus for L-Lactic acid Production |
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LI Jian-xiu1, SUN Liang1, WU Jun-hua2, GUO Ling1, SUN Fei-fei1, HUANG Yan-yan1
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| (1.State Key Laboratory of Non-food Biomass Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, 530007, China;2.Guangxi Academy of Sciences, Nanning, Guangxi, 530007) |
| Abstract: |
| By UV mutagenesis, a high-yield and thermostable L-lactic acid mutant strain-GX-6 was originally obtained from Lactobacillus rhamnosus JCM1553.At 47℃, the maximum L-lactic acid yield of GX-6 in glucose was 117g/L for 56h, which was 17% higher than that of the original strain (100g/L), with a conversation rate of 68.8%.The maximum L-lactic acid yield was 138g/L for 72h under the same condition in cassava starch, 77.6% higher than that of the original strain (73g/L) and the conversation rate reached to 85.4%.After subculture for 16 generations, the L-lactic acid production capacity of GX-6 remains unchanged, indicating that the mutant is stable. |
| Key words: Lactobacillus rhamnosus UV mutagenesis L-lactic acid fermentation at high temperature |
