保加利亚乳杆菌发酵生产共轭亚油酸  

Production of Conjugated Linoleic Acid by the Fermentation of Lactobacillus bulgaricus

作　　者：王英超[1] 齐树亭[2] 李天俊[1] 陶丽君[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20期100-103,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,用保加利亚乳杆菌催化地肤子油中的亚油酸转化为共轭亚油酸(CLA)。通过单因素实验,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。结果表明:在培养温度41℃,pH6.4、菌量1 000μL、油量100μL和培养时间12 h的条件下,CLA的转化率较高。Using the halophyte Kochia scoparia seed oil as substrate, converting conjugated acid with Lactobacillus bulgaricus was studied. Through single factor factors such as temperature , pH , volume of Lactobacillus bulgaricus, volume of the linoleic acid in the oil to experiment, the influence of oil, time on the production of conjugated linoleic acid was analyzed.The results shows that CLA conversion rate was higher in the fermentation conditions of temperature was 41 ℃, pH 6.4, volume of LactobaciUus bulgaricus was 1 000 μL, volume of oil was 100μL,time was 12 h.

关 键 词：地肤子油 共轭亚油酸 保加利亚乳杆菌 

分 类 号：TQ921[轻工技术与工程—发酵工程]