Lactobacillus kefiranofaciens发酵生产Kefiran多糖的初步研究  

Fermentation Production of Kefiran by Lactobacillus kefiranofaciens

作　　者：毕洁[1] 王淼[2] 周昀[2] 苏晓晋[2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室 [2]江南大学食品学院

出　　处：《食品与发酵工业》2005年第10期76-80,共5页Food and Fermentation Industries

摘　　要：研究了发酵条件(温度、起始pH、接种量等)对乳酸菌Lactobacillus kefiranofaciens发酵产Kefiran多糖的影响,并对菌体的形态及发酵特性进行了研究。研究结果表明,菌体形态在生长期间会发生改变,为短杆状-链杆状-短杆状;胞外多糖是从菌体生长期开始合成的;接种量为10%、起始pH为5.3、培养温度为25℃时有利于多糖的合成;CaCO3、Tween80和NaCl的添加量分别为1.2%、4%和0.25%时,胞外多糖的产量可达1.50g/L。The paper reports the effect of fermentation conditions on the production of Kefiran with Lacto- bacillus kefiranofaciens. The morphology and fermentation characteristics of the cell were also studied. The results show that the morphology of the cell may change during the growth period： short rod-chain rod-short rod; Exopolysaccharide biosynthesis starts at logarithmic phase. The favorable factors for exopolysaccharide production were as follows： inoculation ratio： 10 %, initial pH of the media： 5.3, temperature of fermentation： 25℃. When 1.2 % CaCO3,4 % Tween 80 and 0.25 % NaCl were added, the yield of exopolysaccharide was 1.50g/L.

关 键 词：乳酸菌 胞外多糖 KEFIRAN LACTOBACILLUS kefiranofaciens 

分 类 号：TQ920[轻工技术与工程—发酵工程]