德氏乳杆菌增殖培养基的优化研究  

Optimization of Culture Medium of Lactobacillus dellbrueckii RF_(X1)

作　　者：刘海燕[1] 李应彪[1] 徐幸莲[2] 卢士玲[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《现代食品科技》2008年第11期1160-1163,共4页Modern Food Science and Technology

摘　　要：采用响应曲面法对德氏乳杆菌增殖培养基进行了优化。以麦芽培养基作为基础培养基(取代了传统的MRS培养基),采用Plackett-Burman(PB)设计法,研究了12种乳酸菌促进因子以及培养基的初始pH值对德氏乳杆菌RFX1生长的影响。经试验筛选出了影响该菌体生长的关键因子:牛肉膏、酵母膏、大豆蛋白胨及培养基的初始pH值,而其它物质对RFX1增菌量的影响不显著。然后用旋转中心组合设计及响应面分析法确定强化因子的最佳浓度以及最佳的培养基初始pH值。RFX1的菌体在优化培养基中培养后,浓度达到1.61×109 cfu/mL,比优化前的3.53×108 cfu/mL提高了近5倍。Response surface methodology was used to optimize the wort -based culture medium ofLactobacillus dellbrueckii RFxl. The effects of twelve additives and the initial pH of the media were evaluated by using a Plackett-Burman design. Results showed that beef extract, yeast extract, soya peptone and the initial pH of the media were the main influential factors, while the other additives had no significant effect on the cell multiplication of Lactobacillus dellbrueckii RFxv Besides, the central composite design and response surface analysis were used to determine the optimal values of the main factors. Using the optimized culture medium, cell production of RFx1 was increased from 3.53×10^8cfu/ml to 1.61× 10^9cfu/mL..

关 键 词：德氏乳杆菌 增殖培养基 PLACKETT-BURMAN设计 旋转中心组合设计 响应面分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]