嗜酸乳杆菌L101发酵增殖因子的研究  

Study on Growth Promoters of Lactobacillus acidophilus L101

作　　者：吴子健[1] 田强[1] 王印华 陶琳[1] 杨春艳 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2008年第10期423-427,共5页Food Science

基　　金：天津商业大学校级科研基金资助项目(030109)

摘　　要：为促进嗜酸乳杆菌L101的生长,本研究以MRS为基础培养基,选取添加6种增殖因子(番茄汁、胡萝卜汁、平菇汁、黄豆芽汁、啤酒和低聚异麦芽糖),单因素试验比较了各因子增殖作用,正交试验研究选取促进活菌数提高的最佳增殖因子组合。试验结果表明:黄豆芽汁在各单因子中增殖效果最佳,当其在MRS培养基中添加浓度为10%(V/V),菌体在38℃下培养14h时,活菌数可达4.034×109CFU/ml;经正交试验所得最佳复合增殖因子组合为:黄豆芽汁5%(V/V)、平菇汁10%(V/V)、番茄汁10%(V/V)和低聚异麦芽糖(10g/L)。嗜酸乳杆菌L101在添加了该增殖因子组合的MRS培养基内培养14h时,活菌数可达5.25×1010CFU/ml。本研究为进一步提高嗜酸乳杆菌L101活菌数提供了必要的工艺参数。In order to promote the growth of Lactobacillus acidophilus L101 （LAL101）, six growth promoters （tomato juice, carrot juice, cap fungus juice, soybean sprout juice, beer and isomaltooligosaccharide） were selected and applied to basal medium （MRS） with different ratios. The effect of each promoter on the growth of LAL101was evaluated in single factor tests and the optimal combination of these growth promoters were optimized by orthogonal tests. The results showed that when LAL101 is incubated at 38 ℃ for a period of 14 h under non-pH-controlled condition, the better growth of LAL 101 is observed in basal medium supplemented with 10% （V/V） soybean sprout juice, which shows the best promotion effects among the selected ones, with the viable count being 4.034 × 10^9 CFU/ml. The maximum growth of LAL101 is observed, when basal medium is supplemented with the best combination of four growth promoters, soybean sprout juice 5% （V/V）, cap fungus juice 10% （V/V）, tomato juice 10% （V/V） and isomaltooligosacharide（10g/L）, and when LAL101 is incubated at 38℃ for a period of 14 h under non-pH-controlled condition, the viable count reaches 5.25 × 10^10CFU/ml. The results of this study can provide the necessary technological parameters for the growth of LAL101 in production.

关 键 词：嗜酸乳杆菌L101 增殖因子 单因素试验 正交试验 

分 类 号：Q949.3[生物学—植物学]