干酪乳杆菌NH-2固态发酵基质的选择及优化  

Selection and Optimization of Solid-state Fermentation Substrates of Lactobacillus casei NH-2

作　　者：邱玉玲[1] 张磊[1] 谈曙明[1] 缪鑫昕[1] 胡南[1] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京210009

出　　处：《安徽农业科学》2011年第21期12653-12654,12683,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对干酪乳杆菌NH-2固态发酵基质进行筛选及优化。[方法]以麸皮、米糠及豆粕为候选基质,通过基质发酵保湿性、产物活菌数与表面结构的比较,以及后续的复合基质试验,确定干酪乳杆菌NH-2最佳的固态发酵基质。[结果]麸皮与米糠以3:5的比例混合时为干酪乳杆菌NH-2最佳的固态发酵基质,在该条件下产物活菌数最高可达(85.70±2.35)×108cfu/g。[结论]干酪乳杆菌NH-2能以麸皮、米糠为基质通过固态发酵实现其高密度发酵培养。[Objective] The research aimed to select and optimize the substrates of Lactobacillus casei NH-2 in solid-state fermentation.[Method]Wheat bran,rice bran and bean pulp were selected as candidate substrates.By comparing their surface textures,moisture capacity and cell yields,as well as the mixing experiment of substrates,the optimal substrate would be determined.[Result] The optimal substrate comprised of wheat bran and rice bran with a ratio of 3：5 was obtained.Under this substrate condition,the output of Lactobacillus casei NH2 in SSF was up to（85.70 ± 2.35） × 105 cfu/g.[Conclusion]Lactobacillus casei NH-2 could achieve its high density in solid state fermentation with wheat bran and rice bran as the mixed substrates.

关 键 词：干酪乳杆菌 固态发酵 基质 

分 类 号：S188.4[农业科学—农业基础科学]