Effects of Culture Conditions of Mycelial Pellet Formation and L-Lactic Acid Production by Rhizopus oryzae

doi:10.7506/spkx1002-6630-201015047

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15 ): 216-220.doi: 10.7506/spkx1002-6630-201015047

• Bioengineering • Previous Articles Next Articles

Effects of Culture Conditions of Mycelial Pellet Formation and L-Lactic Acid Production by Rhizopus oryzae

JIANG Xue-wei1,2，LUO Xiao-ming2，SHENG Can-mei2，GAO Bi-da1,*

1. College of Bio-safety Science and Technology, Hunan Agricultural University, Changsha 410128, China；
2. College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha 410004, China

Received:2010-05-07 Online:2010-08-15 Published:2010-12-29
Contact: GAO Bi-da1 E-mail:bdgao@yahoo.com.cn

Abstract

Abstract:

The effects of (NH4)2SO4 concentration, inoculum size, shake flask agitation speed and quantity of Tween-80 on the growht of Rhizopus oryzae mycelial pellets for L-lactic acid production were studied using shake flasks. Based on orthogonal array optimization, ammonium sulfate concentration of 4 g/L, inoculum size of 7% (V/V), shake flask agitation speed of 200 r/min and quantity of Tween-80 of 0.5 g/L were found optimum. The quantity of mycelial pelletswas up to 115 per milliliter after culture for 48 under these conditions, the average pellet diameter 1.2 mm and the yield of L-lactic acid 78.9 g/L. Our findings suggest that the grwoth of Rhizopus oryzae mycelial pellets is largely correlated with L-lactic acid production.

Key words: Rhizopus oryzae, L-lactic acid, mycelial pellets, orthogonal array design

CLC Number:

TQ921.3

JIANG Xue-wei1,2，LUO Xiao-ming2，SHENG Can-mei2，GAO Bi-da1,*. Effects of Culture Conditions of Mycelial Pellet Formation and L-Lactic Acid Production by Rhizopus oryzae[J]. FOOD SCIENCE, 2010, 31(15 ): 216-220.

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Effects of Culture Conditions of Mycelial Pellet Formation and L-Lactic Acid Production by Rhizopus oryzae

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