| 琼脂—聚内烯酰胺凝胶固定化干酪乳杆菌生产乳酸 |
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| 引用本文： | 周定,王建龙. 琼脂—聚内烯酰胺凝胶固定化干酪乳杆菌生产乳酸[J]. 食品科学, 1993, 0(6) |
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| 作者姓名： | 周定 王建龙 |
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| 作者单位： | 哈尔滨工业大学应用化学系 150006(周定)，哈尔滨工业大学应用化学系 150006(王建龙) |
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| 摘 要： | 将干酪乳杆菌(Lactobacillus Ceasei)细胞固定有琼脂——聚丙烯酰胺凝胶内,用于生产乳酸。研究了底物浓度,酵母膏浓度,培养温度等因素对固定化细胞生产乳酸的影响。对置换发酵过程中固定化细胞的活性及操作稳定性也进行了研究。
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| 关 键 词： | 乳酸 发酵 固定化细胞 干酪乳杆菌 |
Lactic Acid Production by Lactobacillus Casei Immobilized in Agar Gels Coated with Polyacrylamide |
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| Zhou Ding et al. Lactic Acid Production by Lactobacillus Casei Immobilized in Agar Gels Coated with Polyacrylamide[J]. Food Science, 1993, 0(6) |
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| Authors: | Zhou Ding et al |
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| Affiliation: | Zhou Ding et al |
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| Abstract: | The Cells of Lactobacillus Casei were immobilized in agar gels coated with polyacrylamide for the production of Lactic acid. The effect of substrate concentration, yeast extract concentration and cultural temperature etc. on the lactieacid production was studied. The activity and operational stability of immobilized cell gels were investigated in repeated batch fermentation. |
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| Keywords: | Lactic Acid Immobilized Cell Fermentation Lactobacillus Casei |
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