高产酸嗜酸乳杆菌的筛选和工艺条件优化  

High-yield acid Lactobacillus acidophilus strain screening and optimization of process conditions

作　　者：孟昭旭[1] 肖蒙[1] 霍贵成[1] 杜鹏[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品科技》2013年第1期2-6,12,共6页Food Science and Technology

基　　金：国家教育部长江学者和创新团队发展计划项目(IRT-0959-105);黑龙江省教育厅科研项目(2012)

摘　　要：针对乳酸菌素生产中菌种产酸慢、产酸量不足、各个发酵批次间产量不稳定和评价方法过于单一的问题,基于KLDS菌种库的优良益生菌株,利用Logistic数学评价模型筛选高产酸菌株,探寻最佳工艺条件,以提高底物转化率和生产效率。以产酸速率和pH变化率为指标,经筛选得到3个稳定性好、产酸量高且产酸快的菌株组合。高产酸发酵最佳工艺条件为:将组合的第3代菌体以3%体积比接入20%脱脂乳中,自然pH、42℃恒温静止发酵20h,产酸可达到415°T。For the production of lactobacillus strains produced acid slowly, lack of acid production, each fermentation batch’s yield unstable and just single evaluation method, based on KLDS culture collections, the first logistic mathematical evaluation model for screening the high-yield strains of lactobacillus, exploreing the optimum conditions to improve the substrate conversion rate and production efficiency. With the the rate of acid production and pH changing as indicatory, by screening got three good stability, high and fast acid production combination of the strains. The best process conditions of high-yield lactic acid bacteria prime fermentation are as follows： the third generation of bacteria access to 20% skim milk in volume ratio of 3%, the natural pH, 42 ℃ constant temperature, static fermentation 20 h, acid production can be achieved 415 °T.

关 键 词：筛选菌株 Logistic评价模型 工艺条件优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]