地衣芽孢杆菌LNPU-1发酵条件研究及培养基优化  

Study and optimization of conditions on submerged fermentation of bacillus licheniformis LNPU-1

作　　者：刘莹[1] 孙荣丹[1] 杨翔华[1] 佟明友[2] 王丽[1] 

机构地区：[1]辽宁石油化工大学环境工程系,抚顺113001 [2]抚顺石油化工研究院,抚顺113001

出　　处：《食品科技》2006年第8期28-31,共4页Food Science and Technology

摘　　要：采用单因素实验法对地衣芽孢杆菌(Bacilluslicheniformis)LNPU-1液体发酵的主要影响因子温度、转速、初始pH值等进行了考察,确定了最佳培养条件:温度为35℃、转速为180r/min、初始pH值为7.0;并通过正交实验对其发酵培养基在摇瓶中进行了优化,优化后的培养基为:葡萄糖5g、酵母浸膏2g、尿素3g、NaCl10g、水1000mL。在优化条件下,发酵液中活菌数达到4.90×1010cfu/mL,明显高于原发酵培养基结果5.10×109cfu/mL。The fermentation of bacillus licheniformis LNPU-1 was investigated through single-factor test ,The main factors include： temperature, initial pH and rotate speed. The optimal fermentation conditions are： temperature 35%, initial pH 7.0, 150r/min. The orthogonal experiment was used to optimize the medium, in the optimized condition, the bacterium concentration increased from 5.10×10^9cfu/mL to 4.93×10^10cfu/mL.

关 键 词：地衣芽孢杆菌 发酵 培养基优化 正交实验 

分 类 号：TS201.3[轻工技术与工程—食品科学]