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中文摘要：
从自然发酵泡菜中分离筛选到-株乳杆菌（Lactobacillus sp．）SK007，研究了Lactobacillus sp．SK007利用苯丙氨酸合成苯乳酸的过程，结果发现，在MRS培养基中最高可产生0．55mmol／L苯乳酸，苯丙氨酸剩余94％，但检测不到中间产物苯丙酮酸，这表明苯丙氨酸的转氨反应是苯乳酸合成的限速步骤．用苯丙酮酸代替苯丙氨酸作为底物可有效突破这一瓶颈，进一步优化了Lactobacillus sp．SK007利用苯丙酮酸合成苯乳酸的发酵条件．当苯丙酮酸为18.3mmol／L，30℃静置培养24h，苯乳酸产量可达10．25mmol／L．
英文摘要：
One strain, Lactobacillus sp. SK007, which was isolated from Chinese traditional pickles, could produce the highest phenyllactic acid （PLA） yield （0.55 mmol/L） in the Man-Rogosa-Sharpe （MRS） medium. The PLA production from phenylalanine （Phe） by Lactobacillus sp. SK007 was investigated. It was found that Phe remained 94%, but the intermediate metabolite phenylpyruvie acid （PPA） stayed below the detection level. These results indicated that the transamination of Phe to PPA is a rate-limiting step. The bottleneck was overcome using PPA to replace Phe as substrate. Furthermore, the fermentation conditions of PLA production from PPA by Lactobacillus sp. SK007 were optimized. Under the optimal conditions of 18.3 mmol/L PPA, and 24 h cultivation at 30 ℃ without shaking, PLA concentration reached 10.25 mmol/L.
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