饲用发酵乳酸杆菌(Lactobacillus fermentum)生物学特性的研究  

A Study on Biological Characteristics of Lactobacillus fermentum Applied in Feed

作　　者：黄沧海[1] 谯仕彦[2] 李德发[2] 

机构地区：[1]集美大学水产学院,福建厦门361021 [2]中国农业大学动物科技学院,北京100094

出　　处：《江西农业大学学报》2004年第4期596-600,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家"十五"攻关计划"生物饲料添加剂研究与开发"项目(2002BA514A-12)

摘　　要：在体外研究了1株仔猪源的发酵乳酸杆菌(Lactobacillusfermentum)的生长曲线、耐热存活率、耐酸存活率、贮藏存活率等生物学特性,采用均匀设计法优化发酵乳酸杆菌的发酵培养基。结果表明,发酵乳酸杆菌的浓度在2h之后从105个数量级迅速上升,到第24h菌体浓度达到最高值,第28h之后,活菌浓度开始缓慢下降到1011数量级以下。pH2.0处理6h的存活率为80.9%,经过1个月贮藏存活率为78.4%,75℃处理15min之后存活率为45.1%。优化的发酵参数为:时间:20h;葡萄糖:10g/L;蔗糖:60g/L;胰蛋白胨:30g/L;酵母浸粉:30g/L;柠檬酸铵:12g/L。研究证明该发酵乳酸杆菌具有良好的生长繁殖性能和较强的抗逆性,在仔猪饲料中可以用作益生素菌种。The biological characteristics of the L. fermentum originated from weaning piglet were investigated and fermentation parameters were optimized by means of uniform design. Lactobacillus growth curve, survivability after 75 ℃ treatment for 15 min, pH2.0 treatment for 6 h and storage for 1 month, respectively, were measured. The concentration of L. fermentum decreased slightly in the first hour and increased very quickly from 10~5 CFU/mL to 10^(11) CFU/mL in 24 h, but fell down under 10^(11) CFU/mL in 28 h. L. fermentum survivability after 75℃, storage, and pH2.0 treatment was 45.1%, 78.4%, 80.9%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 10 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 30 g/L, and ammonium citrate 12 g/L. The lactobacillus showed excellent growth characteristics and good resistance to stress so it can be used in piglet feed as a probiotics bacterium.

关 键 词：发酵乳酸 菌 生物学特性 发酵参数 存活率 

分 类 号：Q939.117[生物学—微生物学]