发酵蔬菜食品高活性浓缩发酵剂菌株筛选与高密度培养的研究  

Study screening of bacteria and high-density cultivation on the concentrated cultures for fermented vegetables

作　　者：刘大群[1] 沈国华[1] 华颖[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,杭州310021

出　　处：《中国调味品》2009年第7期46-48,60,共4页China Condiment

摘　　要：为制备发酵蔬菜食品高活性浓缩发酵剂,该实验通过对菌种生物学和发酵特性的试验,筛选出发酵蔬菜食品高活性浓缩发酵剂菌株为植物乳杆菌(Lact.Plantarumt)和干酪乳杆菌(Lact.Ca-sei),对碳氮源、营养因子的优化,确定其高活性培养条件为:在番茄汁培养基的基础上,添加酵母膏1%、胰蛋白胨2%、葡萄糖1.5%、甜酒液2%。将此菌株在此培养条件下,于35℃培养16 h,菌数可达到109 cfu/mL以上,与普通液体发酵剂的108 cfu/mL相比,获得了显著的增值效果。In order to prepare the high-actively concentrated cultures for fermented vegetables, the enrichment was studied by the biology and characteristic of the strains and the orthogonality tests of carbon source, nitrogen source, nutrition factors and buffer salts, screened the Lact. Plantarumt and the Lact. Casei as the concentrated cultures in fermented vegetables. The op- timum culture composition was as following： improved tomato juice culture, added 1% yeast extract, 2% peptone, 1.5 % D-Glucose, 2 % sweeten glutinous rice wine. The number of viable cells got to 109 cfu/mL in the culture for 16 hours at 35 ℃. A notable effect of concentration was gained comparing with simple liquid starter.

关 键 词：发酵剂 菌株筛选 高密度培养 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]