Plackett-Burman(PB)优化植物乳杆菌增殖培养基的研究  

Optimization of Enrichment Medium for Lactobacillus plantarum by Plackett-Burman Design

作　　者：刘海燕[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12期1277-1280,共4页Modern Food Science and Technology

摘　　要：以MRS作为基础培养基,对12种乳酸菌生长促进因子以及培养基的初始pH等13个因素,采用Plackett-Burman设计法,从13种促进因子中筛选出蔗糖、乳清粉、啤酒和培养基的初始pH值这4个重要因素对植物乳杆菌的增殖比较明显,其可信度分别为:99.9%、99.5%、99.9%和99.9%,概率P均大于99%。For optimization of culture medium of Lactobacillus plantarum, the effects of 12 kinds of promotion factors and initial pH value on the growth of Lactobacillus plantarum were investigated with Plackett-Burman design. The key factors were found to be sucrose （t=99.9%）, whey powder （t=99.5 %）, beer （t=99.9%） and initial pH of the media（t=99.9%）.

关 键 词：植物乳杆菌 增值培养基 促进因子 PLACKETT-BURMAN设计 

分 类 号：TS201.3[轻工技术与工程—食品科学]