发酵条件对植物乳杆菌产共轭亚油酸的影响  

EFFECT OF FERMENTATION CONDITION ON FORMATION OF CONJUGATED LINOLEIC ACID

作　　者：孟宪军[1] 李淑荣[1,2] 吕加平[2] 高艳红[2] 李庆鹏[2] 张树文[2] 孟倩[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]中国农业科学院农产品加工所,北京100193

出　　处：《河南工业大学学报（自然科学版）》2009年第2期59-62,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：863探索项目(2006AA10Z302)

摘　　要：以植物乳杆菌(L.plantarumA6-1)菌株为研究对象,系统研究了发酵条件对共轭亚油酸形成的影响,结果表明:反应温度、培养时间、底物浓度、初始pH、接种量对共轭亚油酸的转化有明显的影响.在接种量2%,37℃培养32 h,初始pH值7.0,底物亚油酸(LA)的浓度为1mg/mL,A6-1转化生成共轭亚油酸的产量可达91.4μg/mL.Effects of the fermentation conditions on the formation of conjugated linoleic acid （CLA） by selecting L. planturum A6-1 （LA） strain as research object were investigated. The results indicated that the reaction temperature, incubation time, substrate concentration, initial pH, and inoculation amount had significant influence on the formation of CLA. The yield of CLA is up to 91.4 μg/mL in the presence of A6-1 under the conditions of inoculation amount 2% , initial pH 7.0, incubation temperature 37 ℃ , incubation time 32 h and LA concentration 1.0 mg/mL.

关 键 词：共轭亚油酸 植物乳杆菌 发酵条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]