利用干酪乳杆菌同步糖化发酵酒糟产乳酸的研究

王万清; 王锘涵; 郑瑾; 吴宏玉; 李永胜; 汪群慧

doi:10.13205/j.hjgc.202507019

利用干酪乳杆菌同步糖化发酵酒糟产乳酸的研究

doi: 10.13205/j.hjgc.202507019

1. 北京科技大学天津学院环境工程系, 天津 301830;
2. 北京科技大学能源与环境工程学院环境科学与工程系, 北京 100083;
3. 中国石油集团安全环保技术研究院有限公司, 北京 100083

基金项目:

北京科技大学天津学院一流专业建设项目（YLZY202402）；北京科技大学天津学院第四批一流本科课程建设项目（YLKC202409）。

详细信息

作者简介:
王万清（1988—），女，硕士，讲师，主要研究方向为固体废弃物综合利用、水污染控制工程、思想政治教育。917457119@qq.com

通讯作者:
汪群慧（1959—），女，博士，教授，主要研究方向为固体废物的资源化与能源化、环境生物技术、污水处理技术等。wangqh59@163.com

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出版历程
- 收稿日期: 2025-05-02
- 录用日期: 2025-07-03
- 修回日期: 2025-06-20
- 网络出版日期: 2025-09-11

Lactic acid production from distiller's grains via simultaneous saccharification and fermentation using Lactobacillus casei

1. Department of Environmental Engineering, Tianjin College, University of Science and Technology Beijing, Tianjin 301830, China;
2. Department of Environmental Science and Engineering, College of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China;
3. China Petroleum Group Safety and Environmental Protection Technology Research Institute Company Limited, Beijing 100083, China

摘要

摘要: 为将酿酒过程中产生的酒糟经生物发酵产乳酸，实现废物的高价值利用，探讨了所用乳酸菌在不同温度下的增殖生长和产酸能力，比较了不同温度下同步糖化发酵与分步糖化发酵对产乳酸效果的影响，并优化了同步糖化发酵条件。结果表明：50 ℃下干酪乳杆菌在比在35 ℃下的生长更加滞后，但在培养48 h后产乳酸量迅速上升，接近 35 ℃培养条件的水平。与分步糖化发酵相比，50 ℃下同步糖化发酵的乳酸产量略高10.1%，发酵时间缩短72 h，乳酸菌数接近总细菌数而成为优势菌种所需时间也缩短了48 h。当采用同步糖化发酵，每间隔24 h用氨水调节pH至6.0，干酪乳杆菌的添加量为2.1%（质量分数）时，1 g新鲜酒糟可发酵产98 mg乳酸。研究表明，在较高温度（50 ℃）下进行酒糟的同步糖化发酵产乳酸是可行的，具有乳酸发酵效率较高、工艺操作简单、设备投资较少、生产成本较低等优势，这为酒糟资源循环利用技术提供了新的思路和技术支撑。
- 酒糟 /
- 同步糖化发酵 /
- 分步糖化发酵 /
- 干酪乳杆菌 /
- 乳酸
Abstract: To achieve high-value utilization of distiller's grains waste by producing lactic acid through biological fermentation during the brewing process， this study investigated the proliferation and acid production capacity of the employed lactic acid bacteria at different temperatures. It compared the effects of simultaneous saccharification and fermentation （SSF） versus separate hydrolysis and fermentation （SHF） on lactic acid production under varying temperature conditions， and optimized the SSF working parameters. Results showed that Lactobacillus casei exhibited delayed growth at 50 ℃ compared to 35 ℃， but its lactic acid production surged after 48 hours of cultivation， approaching the levels observed under 35 ℃. Compared to SHF， SSF at 50 ℃ yielded 10.1% higher lactic acid output， reduced fermentation time by 72 hours， and shortened the period for lactic acid bacteria to dominate the microbial community （approaching total bacterial counts） by 48 hours. When SSF was conducted with pH adjusted to 6.0， at a 24-hour interval using ammonia water and Lactobacillus casei inoculation at 2.1% （by weight ratio）， 1 gram of fresh distiller's grains yielded 98 mg of lactic acid. This study demonstrates the feasibility of SSF for lactic acid production from distiller's grains at elevated temperatures （50 ℃）， possessing advantages such as higher fermentation efficiency， simplified operational processes， reduced equipment investment， and lower production costs. These findings provide novel insights and technical support for the circular utilization of distiller's grains resources.
- distiller's grains /
- SSF /
- SHF /
- Lactobacillus casei /
- lactic acid

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