德氏乳杆菌保加利亚亚种LB5培养基的优化  

Optimization of Medium of Lactobacillus Bulgaricus

作　　者：李佳[1] 殷文政[1] 孙洁宇[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《农产品加工（下）》2013年第7期1-3,8,共4页Farm Products Processing

摘　　要：对具有黏度高和后酸化度低的特性的一株德氏乳杆菌菌保加利亚亚种(Lactobacillus bulgaricus)LB5的最佳培养基进行研究,根据保加利亚乳杆菌的营养需求,以MRS为基础培养基,先确定最佳的碳源、氮源、缓冲盐等,再通过响应面对主要因子进行筛选和优化,最终确定LB5的培养基为:葡萄糖16.50 g/L,大豆蛋白胨24.00 g/L,酪蛋白胨5.00 g/L,酵母浸粉16.00 g/L,柠檬酸3.30 g/L,柠檬酸钠4.08 g/L。The aim of the test is to design optimal medium for LB5 which is Lactobacillus buglaricus（L.b）.LB5 has characteristics of high viscosity and low acidification.According to its nutrition of requirement and at the basis of MRS,all ingredients comprise of carbon source,nitrogen source and buffer salts which are adjusted in order to form the optimum medium for LB5.Lastly,major factors are optimized by response surface,optimal medium is determined by the Multi-Regression Equation as follows glucose 16.50 g/L,soy peptone 24.00 g/L,extract of yeast 16.00 g/L,casein peptone 5.00 g/L,citric acid 3.30 g/L and sodium citrate 4.08 g/L.

关 键 词：保加利亚乳杆菌 培养基 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]