Optimization of Fermentation Medium Composition for L-lactic Acid Production by Genome-shuffled Lactobacillus rhamnosus

doi:10.7506/spkx1002-6300-200921073

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 316-319.doi: 10.7506/spkx1002-6300-200921073

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Optimization of Fermentation Medium Composition for L-lactic Acid Production by Genome-shuffled Lactobacillus rhamnosus

WANG Yu-hua1，CHEN Ping1，PIAO Chun-hong1，WANG Lei2

1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China ；
2. Changchun Water Group, Changchun 130109, China

Received:2008-08-21 Online:2009-11-01 Published:2010-12-29
Contact: WANG Yu-hua E-mail:wangyuhua@jlu.edu.cn

Abstract

Abstract:

The optimal carbon source in the fermentation medium for L-lactic acid production by an acid-resistant and high L-lactic acid-producing strain (Lc-F34) of genome-shuffled Lactobacillus was determined to be glucose with an initial concentration range of 90－110 g/L by one-factor-at-a-time method and starch hydrolysates also could be used as carbon source. In addition, the optimal nitrogen source was determined to be yeast extract, followed by corn steep liquor, which was able to partially or completely replace yeast extract. Furthermore, moderate addition of MgSO4·7H2O or MnSO4 could stimulate L-lactic acid fermentation with optimal concentrations of 0.3% and 0.05% respect to each.

Key words: Lactobacillus rhamnosus, L-lactic acid, fermentation medium, optimization

CLC Number:

TS201.3

WANG Yu-hua1，CHEN Ping1，PIAO Chun-hong1，WANG Lei2. Optimization of Fermentation Medium Composition for L-lactic Acid Production by Genome-shuffled Lactobacillus rhamnosus[J]. FOOD SCIENCE, 2009, 30(21): 316-319.

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Optimization of Fermentation Medium Composition for L-lactic Acid Production by Genome-shuffled Lactobacillus rhamnosus

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