酸浆豆腐中菌液浓缩条件的研究  

Study on the conditions of concentration of bacteria selected in physalis tofu

作　　者：于章龙[1] 李永歌[1] 薛文通[1] 张惠[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2010年第11期41-43,共3页Food Science and Technology

摘　　要：对试验室从酸浆豆腐中选育保藏的具有高产酸能力的植物乳杆菌进行菌种扩大培养和浓缩,以得到高成活率的浓缩菌液。用正交试验方法探讨扩大培养后菌液的离心温度、转速、时间及pH对浓缩后菌种成活率的影响,正交试验结果表明,菌液离心温度在5℃、转速5000 r/min、时间为15 min和pH6时菌种成活率最高,可达90%。因此,此离心条件可以用来对植物乳杆菌菌液进行浓缩。In order to obtain a high survival rate of concentrated bacilli,we can expand cultivation and enrichment Lactobacillus plantarum selected from physalis tofu with the ability of high-yielding acid.The impact of concentrated bacteria survival rate： centrifugal temperature,speed,time and pH value,is discussed with orthogonal test method.Orthogonal experiment results showed that the highest survival rate up to 90% when the centrifugal temperature 5 ℃,speed 5000 r/min,time 15 min and the pH value of 6.Therefore,this condition can be used to enrichment Lactobacillus bacilli.

关 键 词：酸浆豆腐 植物乳杆菌 浓缩 成活率 

分 类 号：TS201.3[轻工技术与工程—食品科学]