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耐热乳杆菌的分离及在食物垃圾乳酸发酵中的应用

Keywords: 食物垃圾,乳酸,干酪乳杆菌,发酵

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Abstract:

食物垃圾在我国城市生活垃圾中占有较大比重。发酵食物垃圾生产乳酸是实现其资源化的有效方法。从厌氧发酵的食物垃圾中分离到一株耐热乳酸菌TY50,根据形态、生理生化特征和16SrDNA序列,确定该菌株属于乳杆菌属的干酪乳杆菌组群(Lactobacilluscaseigroup),其最高生长温度为52℃。TY50发酵食物垃圾生产乳酸的最佳固液比为1∶12,最适温度为45℃。在pH5.5~6.0条件下,发酵食物垃圾产生36.29g/L的乳酸,乳酸体积产率和转化率(乳酸/垃圾干重)分别达到1.01g/(L·h)和0.44。

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