干酪乳杆菌(HN-2)固态发酵培养基的优化  

Optimization of fermentation substrate of Lactobacillus casei HN-2 in solid-state fermentation

作　　者：邱玉玲[1] 谈曙明[1] 张磊[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：《中国酿造》2012年第3期28-31,共4页China Brewing

基　　金：国家自然科学基金(30800028)

摘　　要：该研究选择一株具有水质净化能力的干酪乳杆菌(Lactobacillus casei HN-2),以麸皮及米糠为主要基质对其开展了固态发酵研究。通过部分因子析因试验设计及响应面分析,获得了最佳的固体培养基组合,包括:麸皮6.87g、米糠9.84g、葡萄糖0.26g、大豆蛋白胨0.10g、MgSO4.7H2O 0.05g、CaCO30.25g、K2HPO4.3H2O 0.10g。当初始湿度为65%、初始pH值为6.0时,在37℃经过48h的固态发酵,干酪乳杆菌HN-2的菌体密度最大可达2.47×1010cfu/g。In this study,wheat bran and rice bran were selected as raw materials for the production of Lactobacillus casei HN-2 by solid-state fermentation.The optimal fermentation medium obtained by factorial experiments and orthodox experiments were as followed： wheat bran 6.87g,rice bran 9.84g,glucose 0.26g,soy protein 0.10g,MgSO4·7H2O 0.05g,CaCO3 0.25g and K2HPO4·3H2O 0.1g.The optimal initial moisture and pH value were 60% and 6.0,respectively.Under the above conditions,the output of Lactobacillus casei HN-2 was up to 2.47×1010cfu/g after 48h fermentation at 37℃.

关 键 词：干酪乳杆菌 固态发酵 培养基 

分 类 号：Q93-335[生物学—微生物学]