关键词: L-乳酸; 鼠李糖乳杆菌; 发酵

Abstract: The abilities of Lactobacillus rhamnosus to utilize various carbon and nitrogen sources were examined with the aim of finding optimal carbon and nitrogen sources for lactic acid production by Lactobacillus rhamnosus. It was indicated that glucose was the best carbon source although it at high concentrations had a certain inhibitory effect on Lactobacillus rhamnosus growth and lactic acid production. Yeast extract was the best nitrogen carbon for Lactobacillus rhamnosus growth and lactic acid production. Basically the same lactic acid production was obtained when yeast extract was replaced with other cheap nitrogen carbons such as soybean meal or ammonium sulfate. The lactic acid yield and productivity were 48.25 mg/mL and 80.53%, respectively after 48 h of culture in a medium containing yeast extract as the nitrogen source and glucose as the carbon nitrogen at an initial concentration of 60 mg/mL under thermostatic anaerobic conditions.

Key words: L-lactic acid；Lactobacillus rhamnosus；fermentation