Advances in Fermentation of L( ) - lactic Acid by Rhizopus Oryzae

L(+)-lactic acid and its salts have been widely used in food and pharmaceutical. Advances of production (L(+)-)lactic acid by Rhizopus oryzae fermentation from starch in recent years are reviewed. Rhizopus oryzae is a preferable species for its outstanding ability to produce almost optically pure L(+)-lactic acid with low nutritional requirement.Studies on L(+)-lactic acid focused on the selection over-production strains,optimization of fermentation culture medium and fermentation technology,extraction and separation course,the design of new bioreactor and so forth.Controlling the growth forms of Rhizopus oryzae mycelial can improve the ability of production L(+)-lactic acid and make the operation easier.And breeding L(+)-lactic acid over-production strain by gene engineering technology,improving the fermentation equipment and optimizing the appropriate immobilized carrier,will greatly reduce the cost of L(+)-lactic acid production.Increasing in the research and development of lactate and polylactic acid will extend the use of L(+)-lacic acid.

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Clc Number:

TQ920.1