产丁二酮乳酸菌的筛选及其发酵条件的优化  

Optimization of Screening and Fermentation Conditions of Lactic Acid Bacteria for Diacetyl Production

作　　者：彭涛[1] 潘道东[1] 曾小群[1] 曹晓燕[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《中国食品学报》2011年第8期34-41,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技专项重点农业项目(No.2010C12015);宁波市创新基金(No.2010C92024);国家农业科技成果转化基金(No.2009GB2C220412)

摘　　要：从传统发酵食品中分离筛选出1株高产丁二酮的乳酸菌菌株,其丁二酮的产量为16.287mg/L。经生理、生化特性和16SrDNA鉴定,为戊糖乳杆菌(Lactobacillus pentosus),并对其生物学特性进行了研究。采用单因素及响应面试验,优化其产丁二酮条件为:在12%脱脂乳培养基中添加葡萄糖9%、柠檬酸铵0.5%、牛肉浸膏3%时,37℃培养24h,产丁二酮量为41.657mg/L,比优化前的产量高150%。A lactic acid bacteria strain with high diacetyl production of 16.287 mg/L was screened from traditional fermented food, and confirmed as lactobacillus pentosus by its physiological and biochemical characteristics and 16Rs DNA identification, its biological characteristics was also studied. The ranges of glucose concentration, ammonium citrate and beef extract on diacetyl production were confirmed through single factor experiment, then a response surface method was conducted to get the optimal parameters. The optimal fermentation conditions for diacetyl production were optimized as following： 9% glucose, 0.5% ammonium citrate, 3% beef extracts added in 12% defated milk medium, and cultured at 37 ℃ for 24 h, and 41.657 mg/L of diacetyl was obtained, which 1.5 times higher yield than before optimized.

关 键 词：乳杆菌 丁二酮 响应面分析 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]