米根霉发酵生产L—乳酸钙条件的优化

闵捷，于尹尉，肖猛，杨皓，熊海容

摘要：采用米根霉（Rhizopus oryzae） As 3.3462菌株发酵葡萄糖生产乳酸，以CaCO3为中和剂制备L-乳酸钙，优化种子培养的发酵条件。结果表明，孢子接种量1.8×104个孢子/mL、摇床转速为200 r/min时所得菌体生长形态较好。发酵培养基初始葡萄糖浓度80 g/L、发酵温度34 ℃时具有比较高的葡萄糖转化率。中试结果显示优化的发酵条件下L-乳酸钙产率与理论产率非常接近，得到的L-乳酸钙成品纯度高于99%，光学纯度达到96%。

关键词：L-乳酸钙；米根霉（Rhizopus oryzae）；发酵

中图分类号：TS201.3 文献标识码：A 文章编号：0439-8114（2013）05-1141-03

Optimization of L-Lactate Acid Calcium Production Process by Rhizopus oryzae

MIN Jie，YU Yin-wei，XIAO Meng，YANG Hao，XIONG Hai-rong

（College of Life Science， South-Central University for Nationalities， Wuhan 430074， China）

Abstract： Rhizopus oryzae strain As 3.3462 was applied to ferment lactate acid from glucose， and L-lactate acid calcium was produced using CaCO3 as neutralizer. The production process of L-lactate acid calcium was optimized. The results showed that when inoculation dose of spore was 1.8×104 ind. spore/mL and rotation speed at 200 r/min， the growth state of mycelium was well. The optimal fermentation conditions for higher L-lactate calcium were original glucose content in culture medium at 80 g/L and fermentation temperature at 34 ℃. According to pilot test， the productivity yield under the optimized conditions was very close to the theoretical value. The purification of the final L-lactate acid calcium product was higher than 99%； and the optical purity was 96%.

Key words： L-lactate calcium； Rhizopus oryzae； fermentation