泡菜复合发酵剂培养条件优化  

Optimization of culture conditions for compound starter of pickles

作　　者：李丽[1] 宗绪岩[1] 张静[1] 卫春会[1] 罗惠波[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品与机械》2013年第4期182-184,共3页Food and Machinery

基　　金：四川省教育厅科研项目(编号:11ZB248)

摘　　要：为了获得泡菜复合发酵剂的培养基配方,采用正交试验设计、二次多项式逐步回归方式等数学方法研究培养条件,并根据数学模型绘制各因素间的响应面图,讨论各因素对两种乳酸菌混菌培养的影响。结果表明:在脱脂乳酶解液添加量为16.3%、葡萄糖含量为1.9%、VC含量为0.9%的条件下,经过30℃培养6h后,发酵剂菌数可达1.6×1010 CFU/mL,与理论值接近,且效果优于传统MRS乳酸菌培养基,各因素对于菌数的影响顺序为酶解液>葡萄糖含量>VC含量。To obtain the better formula of culture conditions for compound starter of pickles,culture conditions were studied by orthogonal design,quadratic polynomial stepwise regression and etc.Response surfaces are drawn according to the mathematical model among factors,and it was discussed that the impact of various factors on the two lactic acid bacteria mixed bacterial culture.The results showed,with 16.3% of enzymatic hydrolyzate of skim milk,0.9% of the glucose and 1.9% of VCaddition,after 30 ℃ for 6h,the number of bacteria reached 1.6×1010 CFU/mL.The data were closed to theoretical values,and the effect was better than the traditional MRS lactic acid bacteria culture medium.The order of factors affecting the cell number were enzyme solutionglucose content and VCcontent

关 键 词：泡菜 复合发酵剂 乳酸菌 培养基 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]