发酵乳杆菌发酵生产共轭亚油酸  

Production of Conjugated Linoleic Acid by the Fermentation of Lactobacillus fermentum

作　　者：王英超[1] 齐树亭[2] 李天俊[1] 张燕[3] 

机构地区：[1]天津农学院基础科学系,天津300384 [2]河北工业大学,天津300130 [3]天津农学院农学系,天津300384

出　　处：《食品研究与开发》2013年第10期98-101,共4页Food Research and Development

基　　金：国家863计划项目(2002AA648010)

摘　　要：以盐生植物地肤子油为底物,用发酵乳杆菌催化地肤子油中的亚油酸转化为共轭亚油酸(CLA)。通过单因素试验,分析了发酵过程中培养温度、pH、菌量、油量和培养时间对生产共轭亚油酸的影响。实验结果表明,培养温度37℃,pH6.4,菌量1.5 mL,油量100μL和培养时间24 h时,CLA的转化率较高。Using the halophyte Kochia scoparia seed oil as substrate,converting the linoleic acid in the oil to conjugated acid with Lactobacillus fermentum was studied.Through single factor experiment the influence of factors such as temperature,pH,volume of Lactobacillus fermentum,volume of oil,time on the production of conjugated linoleic acid was analyzed.The results showeds that CLA conversion rate was higher in the fermentation conditions of temperature was 37 ℃,pH 6.4,volume of Lactobacillus fermentum was 1.5 mL,volume of oil was 100 μL,time was 24 h.

关 键 词：地肤子油 共轭亚油酸 发酵乳杆菌 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]