藏灵菇源乳酸菌复合发酵剂分批发酵条件的优化  

Optimization of Batch Fermentation Conditions for Starter Cultures of Lactic acid Bacteria from Tibetan Kefir

作　　者：贾慧[1] 钟思琼[2] 孙勇 刘慧[1] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]北京市食品研究所,北京100162

出　　处：《食品科学》2012年第7期242-246,共5页Food Science

基　　金：北京市自然科学基金项目(5092008;5062006);北京市重点学科建设资助项目(PXM2009_014207_078172)

摘　　要：利用筛选自藏灵菇产胆盐水解酶的干酪乳杆菌J1、嗜热链球菌Tx和乳酸乳球菌乳酸亚种P5研究发酵条件与生长因子对酸奶复合发酵剂活菌数及球杆菌比例的影响。采用5L自动发酵罐进行四因素三水平(L9(34))正交试验,确定分批发酵的优化条件。结果表明:在发酵温度40℃、发酵液pH6.5、发酵时间6h的条件下,以5%胡萝卜汁为生长因子时,复合发酵剂活菌数最高,为6.7×109CFU/mL。在此优化条件下,发酵剂的活菌数是优化前的近70倍。Lactobacillus casei J1, capable of producing bile salt hydrolase, Streptococcus thermophilus Tx and Lactococcus lactis subsp, lactis P5 that were isolated from Tibetan Keftr, were used to explore the effect of fermentation conditions and growth factors on total viable count of lactic acid bacteria and ratio between Lactococcus and Lactobacillus. Meanwhile, key batch fermentation conditions were optimized by orthogonal array design method in a 5 L automatic fermentor. The results showed that the optimal fermentation conditions were fermentation 40 ℃ for 6 h in a medium at pH 6.5 added with carrot juice as growth factor at 5%. Under these fermentation conditions, the highest total viable count of lactic acid bacteria, 6.7 ×109 CFU/mL was obtained, which revealed an approximately 70-fold increase compared to pre-optimization.

关 键 词：乳酸菌 复合发酵剂 发酵 条件优化 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]