植物乳杆菌发酵盐渍辣椒汁培养基的优化  

Optimization of pepper juice medium for Lactobacillus plantarum

作　　者：刘伦伦[1] 刘焱[1] 瞿朝霞[1] 罗灿[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《中国酿造》2014年第2期32-36,共5页China Brewing

基　　金：公益性行业(农业)科研专项经费项目(201303084)

摘　　要：将盐渍辣椒汁作为植物乳杆菌发酵培养基主料,添加不同的碳源、氮源、磷源,通过单因素和正交试验确定碳源、氮源、磷源的最优添加量与配比,得出盐渍辣椒汁发酵培养基培养植物乳杆菌的最优条件。结果表明,接种1%的植物乳杆菌培养24h后,在葡萄糖添加量为2.5%,细菌学蛋白胨添加量为2.5%,磷酸氢二钠添加量为0.2%,培养温度为37℃,初始pH值为自然条件的培养基中植物乳杆菌生长最好。Taking salted pepper juice as main medium ingredient,adding different carbon source,nitrogen source and phosphorus source,the optimal amount and proportion of carbon source,nitrogen source,phosphorus source was determined by single factor and orthogonal experiments,then the culture conditions of Lactobacillus plantarum were optimized.Results showed that the L.plantarum grew the best under the conditions：inoculum L.plantarum 1％ with glucose 2.5％,bacteriological peptone 2.5％,Na2HPO4 0.2％,temperature 37℃,and the initial pH in the natural conditions for 24h.

关 键 词：辣椒汁 植物乳杆菌 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]