Optimization of L-lactic Acid Fermentation Technology by Genome Shuffled Lactobacillus casei Lc-F34 Using Central Composite Design

doi:10.7506/spkx1002-6630-200901035

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 147-150.doi: 10.7506/spkx1002-6630-200901035

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Optimization of L-lactic Acid Fermentation Technology by Genome Shuffled Lactobacillus casei Lc-F34 Using Central Composite Design

WANG Yu-hua1,2，PEI Xiao-lin1，LI Yan1，WANG Ping2

(1.Key Laboratory for Molecular Enzymology and Engineering, Ministry of Education, Jilin University, Changchun 130023,
China；2.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Received:2007-11-28 Revised:2008-07-28 Online:2009-01-01 Published:2010-12-29
Contact: WANG Yu-hua1 E-mail:yuhua-ww@163.com

Abstract

Abstract:

L-lactic acid is increasingly used as feedstock for potential biodegradable plastics. With the aim to achieve efficient production and high productivity, it is important to optimize the fermentation process for an industrial strain, genome shuffled strain Lc-F34. Temperature and pH play important roles in the lactic acid batch fermentation process. Their effects on L-lactic acid production were studied using central composite design. According to the regression model, the maximum L-lactic acid yield can be obtained at pH 5.5 and 40.2 ℃.

Key words: central composite design, L-lactic acid, fermentation technology, Lactobacillus casei Lc-F34

CLC Number:

Q936

WANG Yu-hua1,2，PEI Xiao-lin1，LI Yan1，WANG Ping2. Optimization of L-lactic Acid Fermentation Technology by Genome Shuffled Lactobacillus casei Lc-F34 Using Central Composite Design[J]. FOOD SCIENCE, 2009, 30(1): 147-150.

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Optimization of L-lactic Acid Fermentation Technology by Genome Shuffled Lactobacillus casei Lc-F34 Using Central Composite Design

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