液芯包囊化清酒乳杆菌增殖培养基的优化  

Optimization of Medium for Encapsulated Lactobacillus sake in Liquid-core Capsules

作　　者：袁媛[1] 陈晓红[1] 姜梅[1] 努尔古丽.热合曼 Muhammed MalikHashim 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]新疆师范大学生命科学与化学学院 [3]Gomal University

出　　处：《乳业科学与技术》2008年第6期257-262,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家高新技术(863)计划(No.2006AA10Z343)

摘　　要：通过单因素实验确定包囊化清酒乳杆菌的最佳碳源为葡萄糖,最佳氮源为蛋白胨,最佳促生长因子为番茄汁,pH缓冲剂CaCO3最佳浓度为0.5%。在此基础上,采用响应曲面法建立了菌体浓度多元二次模型方程,探讨了4个因子的交互作用及其最佳水平范围,得到最佳培养基组成为:乳清粉60g/L,葡萄糖18.87g/L,蛋白胨21.98g/L,番茄汁98.62mL/L,CaCO34.39g/L,MgSO40.28g/L,MnSO40.18g/L。The result of single factor experiments showed that the optimal carbon source for encapsulated Lactobacillus sake was glucose, the optimal nitrogen source was peptone, the optimal growth factor was tomato juice and the optimal concentration of pH-buffer CaCO3 was 0.5%. In the second phase of the optimization process, using response surface methodology （RSM）, a quadratic polynomial equation model of L. sake concentration was constructed, by which the interaction between the above four factors and their optimum levels were studied. As a result, the contents were obtained as follows： whey powder 60 g/L, glucose 18.87 g/L, peptone 21.98 g/L, tomato juice 98.62 mL/L, CaC03 4.39 g/L, MgSO4 0.28 g/L, MnSO4 0.18 g/L.

关 键 词：液芯包囊 清酒乳杆菌 乳清粉 增殖培养基 响应曲面法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]