酸马奶酒中两株产抑菌物质乳酸菌培养基的优化  

Culture medium optimization for two lactic acid bacteria producing antibacterial substances in kumiss

作　　者：翟光超[1] 贺银凤[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2005年第9期96-98,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(29966003)。

摘　　要：研究了不同营养成分及其添加量对菌株H1-2和H1-1生长繁殖及产抑菌活性物质的影响,采用正交实验优化了培养基组分,得出最佳培养基配比为:对于菌株H1-2,在TPY培养基中添加氮源1%,胰蛋白胨与植质蛋白胨比例为3:1,葡萄糖1%,酵母粉2%,培养基pH为6.5;对于菌株H1-1,在TPY培养基中添加氮源1%,胰蛋白胨与植质蛋白胨比例为1:1,葡萄糖3%,酵母粉2%,培养基pH为6.5。In this paper the effects of different nutrients and their concentrations on the growth and antibacterial characteristics of strain H1-2 and H1-1 were studied by one factor experiment and orthogonal design.The optimum culture medium for the strain H1 2 was 1% nitrogen source, 1% glucose, 2% yeast extract in TPY broth, pH 6.5, and for the strain H1-1 was 1% nitrogen source, 3% glucose, 2% yeast extract in the TPY broth, pH 6.5.

关 键 词：酸马奶酒 乳酸菌 抑菌活性 培养基优化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]