保加利亚乳杆菌菊芋复合汁增菌培养基的优化筛选  

Screening and Optimization of Compound Helianthus Tuberosus Juice Medium of Lactobacillus Bulgaricus

作　　者：李冲[1] 谷新晰[1] 田晶晶[2] 田洪涛[1] 许文涛[3] 罗云波[3] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学生命科学学院,河北保定071001 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2012年第5期82-87,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省农副产品加工重大科技专项(03220171D)

摘　　要：以菊芋为主要原料,以自行分离选育的高活力保加利亚乳杆菌(Lactobacillus bulgaricus)L.b-DR为试验菌株,研究了在菊芋汁培养基中添加单一营养因子对保加利亚乳杆菌L.b-DR细胞生长量的影响;利用正交试验优化筛选出保加利亚乳杆菌L.b-DR的菊芋复合汁增菌培养基。试验结果表明:在菊芋汁基础培养基中添加番茄汁、乳糖、蛋白胨、碳酸钙,可显著促进试验菌株的细胞生长(P<0.01);利用L934正交试验筛选出菊芋复合汁增菌培养基的最佳配比是:在菊芋汁培养基中添加7.5%番茄汁,1.5%乳糖,1%蛋白胨,0.3%碳酸钙。保加利亚乳杆菌L.b-DR经过复原脱脂乳培养基和液体MRS培养基活化后,以1%(约1×106cfu/mL)接入菊芋汁复合增菌培养基中,37℃培养16h,活菌数可达1.50×109cfu/mL,较对照菊芋汁培养基的活菌数提高23.96倍,与实验室常用的MRS培养基的活菌数相当,而其成本较实验室常用的液体MRS培养基的成本降低了2400元/t。Helianthus tuberosus was chosen as the main raw material and Lactobacillus bulgaricus L.b-DR which was isolated from dairy products was used as experimental strains in this paper.The influence of adding different nutriment in helianthus tuberosus juice medium on the growth of Lactobacillus bulgaricus L.b-DR was studied.The optimum compound enrichment medium of L.b-DR were selected through orthogonality test.The results showed that the growth of L.b-DR could be promoted obviously（P0.01） by adding tomato Juice,lactose,tryptone,CaCO3 into helianthus tuberosus juice compound enrichment medium.The optimal proportion of the enrichment medium was obtained by using orthogonality test,which consisted of 7.5% tomato Juice,1.5% lactose,1% tryptone,0.3% CaCO3 in helianthus tuberosus juice.The viable counts of L.b-DR reached 1.50×109 cfu/mL after incubated in the optimum enrichment medium for 16 hours at 37 ℃,which was 23.96 times of that with the contrast medium.Compared with MRS medium,the viable counts of L.b-DR in the two kinds of mediums were at the same level,however,the cost of compound helianthus tuberosus juice medium could be decreased by 2400 yuan/t.

关 键 词：保加利亚乳杆菌 菊芋汁 增菌培养基 优化筛选 

分 类 号：TS201.2[轻工技术与工程—食品科学]