响应面法优化鼠李糖乳杆菌TUST006培养基的研究  

Optimization of the Medium Composition for Production of Lactobacillus rhamnosus TUST006 by Response Surface Methods

作　　者：马丽[1] 刘会平[1] 徐乙文[1] 闫清泉[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第7期717-720,共4页Modern Food Science and Technology

基　　金：天津市科技计划项目(项目编号082HN2NC02500)

摘　　要：筛选并优化了鼠李糖乳杆菌TUST006发酵培养基。通过响应面分析方法确定培养基的主要影响因素和最佳浓度。利用Design Expert软件进行分析,确定对响应值影响显著的三个因素为乳糖、胰蛋白胨、牛肉膏。得到各因素的最佳水平值为乳糖3.17%、胰蛋白胨4.22%、牛肉膏2.08%,活菌数达到2.94×1010cfu/mL。通过此方法优化出的发酵培养基可为今后Lactobacillus rhamnosus TUST006的培养和开发利用提供必要的理论基础。The composition of a medium for production of a probiotic bacteria, Lactobacillus rhamnosus was studied by response surface methods. The results showed that lactose, tryptione and beef extract showed significante effects on the growth of Lactobacillus rhamnosus. The best medium contained 3.17% lactose, 4.22% tryptone, and 2.08% beef extract, with which the viable bacteria reached 2.94×1010 cfu/mL. This medium can be used for culturing and exploiting of Lactobacillus rhamnosus TUST006.

关 键 词：鼠李糖乳杆菌TUST006 发酵培养基 响应面分析法 

分 类 号：TS201.3[轻工技术与工程—食品科学]