乳酸乳球菌直投式发酵剂乳清增菌发酵培养基的优化  

Optimization of whey medium for cell growth of lactococcus lactis as DVS

作　　者：陈雪[1] 王伟[1] 杨丽杰[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4期11-16,共6页Food Science and Technology

基　　金：教育部长江学者和创新团队发展计划项目(IRT0959);国家级基金项目

摘　　要：利用乳清粉为基础培养基培养乳酸乳球菌乳酸亚种,为生产直投式浓缩发酵剂做准备。采用可以明显促进菌种增殖的酵母粉、碳酸钙、酶水解酪蛋白为生长因子,通过单因素实验确定其最适添加量后,利用响应面分析方法得出最佳培养基的成分配比。结果表明:3个因素对菌株KLDS4.0424活菌数的影响大小依次为:酵母粉>酶水解酪蛋白>碳酸钙;最优培养基的组成为:碳酸钙5.57g/L,酵母粉9.80g/L,酶水解酪蛋白8.74g/L。在最优发酵条件下获得的实验结果与模型预测值吻合,说明所建立的模型是切实可行的。经发酵罐恒pH发酵后,菌株的活菌数亦得到显著提高。Whey was used as the basic medium for lactococcus lactis sub.lactis KLDS4.0424 inoculation for the production of DVS.Based on the single factor tests,the optimal fermentation conditions for viable count in this strain was explored by response surface methodology with three variables of yeast extract concentration,casein enzymatic hydrolyste concentration and calcium carbonate concentration.Results indicated that the order for affecting the viable count components from strong to weak was yeast extract,casein enzymatic hydrolyste and calcium carbonate.The optimal fermentation conditions were calcium carbonate 5.57 g/L,yeast extract 9.80 g/L and casein enzymatic hydrolyste 8.74 g/L.It is feasible for the established model due to the consistent results between the prediction and experiments.After constant pH fermentation by the fermenter,the viable count is significantly improved.

关 键 词：乳酸乳球菌 响应面法 优化培养基 直投式发酵剂 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]