| 菜籽饼粕水解液为氮源细菌发酵产L-乳酸的发酵培养基优化 |
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| 引用本文： | 潘丽军,张婵婵,姜绍通,阮少钧.菜籽饼粕水解液为氮源细菌发酵产L-乳酸的发酵培养基优化[J].食品科学,2007,28(10):313-316. |
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| 作者姓名： | 潘丽军 张婵婵 姜绍通 阮少钧 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽,合肥,230009 |
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| 摘 要： | 从降低L-乳酸生产成本和提高菜籽饼粕综合利用的角度考虑,尝试菜籽饼粕水解液为氮源利用细菌发酵产L-乳酸,在单因素及均匀试验的基础上,建立BP神经网络模型,并运用遗传算法对模型进行寻优,得出的发酵培养基最佳配方简化了培养基组成(g/L):葡萄糖110.43,菜籽饼粕(干重)水解液87.78,玉米浆21.18,柠檬酸氢二铵2.85,L-乳酸产量提高了9.30%。
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| 关 键 词： | 菜籽饼粕 L-乳酸 发酵培养基 神经网络 遗传算法 |
| 文章编号： | 1002-6630（2007）10-0313-04 |
| 修稿时间： | 2007-02-13 |
Medium Optimization of L-lactic Acid Fermentation by Lactic Acid Bacteria with Rape Cake Hydrolysate as Nitrogen Source |
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| PAN Li-jun,ZHANG Chan-chan,JIANG Shao-tong,RUAN Shao-jun.Medium Optimization of L-lactic Acid Fermentation by Lactic Acid Bacteria with Rape Cake Hydrolysate as Nitrogen Source[J].Food Science,2007,28(10):313-316. |
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| Authors: | PAN Li-jun ZHANG Chan-chan JIANG Shao-tong RUAN Shao-jun |
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| Affiliation: | Department of Biology and Food Engineering;Hefei University of Technology;Hefei 230009;China |
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| Abstract: | In order to reduce the manufacturing cost of L-lactic acid and increase the compound usage of rape cake, rape cake hydrolysate was used to replace beef extract etc. as nitrogen source. The model of BP neural networks was set up on the basis of uniform experiment along with the results of single-factor tests(%). Then, neural networks was optimized by genetic algorithms. The obtained optimal medium ingredients are (g/L): glucose110.43, rape cake (dry weight)hydrolyzate 87.75, corn liquid 21.18, (NH4)2HC6H5O7 2.85. Under the optimal medium determined, the output is increased by 9.30%. |
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| Keywords: | rape cake hydrolysate L-lactic acid fermentation medium neural networks genetic algorithms |
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