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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Development of an oat-based biorefinery for the production of L(+)-lactic acid by Rhizopus oryzae and various value-added coproducts.
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Development of an oat-based biorefinery for the production of L(+)-lactic acid by Rhizopus oryzae and various value-added coproducts.

机译：开发了一种基于燕麦的生物精炼厂，用于通过米根霉和各种增值副产品生产L（+）-乳酸。

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摘要

A novel oat-based biorefinery producing L(+)-lactic acid and various value-added coproducts (e.g., beta-glucan, anti-irritant solution) is proposed. Pearling is employed for sequential separation of bran-rich fractions for the extraction of value-added coproducts. Lactic acid production is achieved via fungal fermentation of Rhizopus oryzae on pearled oat flour. Maximum lactic acid concentration (51.7 g/L) and starch conversion yield (0.68 g/g) were achieved when an oat flour concentration of 116.5 g/L was used. Oxygen transfer played a significant role with respect to lactic acid production and starch conversion yield. Rhizopus oryzae produced a range of enzymes (glucoamylase, protease, phosphatase) for the hydrolysis of cereal flour macromolecules. Enzyme production during fungal fermentation has been reported. The proposed biorefining strategy could lead to significant operating cost reduction as compared to current industrial practices for lactic acid production from pure glucose achieved by bacterial fermentations.
机译：提出了一种新型的基于燕麦的生物精炼厂，其产生L（+）-乳酸和各种增值副产物（例如，β-葡聚糖，抗刺激剂溶液）。珠光法用于富麸级分的顺序分离，以提取增值副产物。通过在珍珠燕麦粉上进行米根霉的真菌发酵可以实现乳酸的生产。当使用116.5g / L的燕麦粉浓度时，达到最大乳酸浓度（51.7g / L）和淀粉转化率（0.68g / g）。氧气转移在乳酸生产和淀粉转化率方面起着重要作用。米根霉产生了多种酶（葡糖淀粉酶，蛋白酶，磷酸酶），用于水解谷物面粉大分子。真菌发酵过程中产生了酶。与目前通过细菌发酵从纯葡萄糖生产乳酸的工业实践相比，拟议的生物精炼策略可导致显着降低运营成本。

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