低温乳酸菌混菌培养条件的优化  

Optimization of mixed culture conditions for low temperature lactic acid bacteria

作　　者：田菊梅[1] 梁琪[1] 张炎[1] 杨敏[2] 文鹏程[1] 张卫兵[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第1期180-183,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD28B07);"十二五"农村领域国家科技计划项目(2011AA100903);教育部"新世纪优秀人才支持计划"项目(NCET-10-0015);兰州市科技创新人才团队培育计划项目(2011-1-144)

摘　　要：以低温乳酸菌乳酸乳球菌和干酪乳杆菌为研究对象,采用单因素实验、Box-Behnken实验设计对低温乳酸菌混菌培养条件进行优化。结果表明:培养温度、初始pH、接种量对低温乳酸菌活菌数影响均显著(p<0.01),最优条件为:培养温度24.32℃、初始pH6.60、接种量3.20%,在此条件下活菌数的预测极大值为10.32lgCFU/mL,验证实验的活菌数为(10.25±0.02)lgCFU/mL,与理论预测值相比相对误差约为0.99%。Single factor experiment,Box-Behnken Design was adopted to optimize the mixed culture conditions of low temperature lactic acid bacteria.The results showed that temperature,initial pH and inoculation amount had significant effects on the viable counts of low temperature lactic acid bacteria（p0.01）.The optimal conditions as follows：temperature of 24.32℃,initial pH6.60 and inoculation amount of 3.20%（v/v）.Under this condition,the predicted maximum value of viable bacteria counts was 10.32lgCFU/mL.The result of verification test was（10.25±0.02）lgCFU/mL,with relative error of 0.99%.

关 键 词：低温乳酸菌 培养条件 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]