直投式酸奶发酵剂高密度培养条件的优化  

Optimization of High Cell Density Culture Conditions of DVS Yogurt Starter Cultures

作　　者：林海君[1] 王雪芹[1] 李丹凤[1] 牟英杰[1] 杨丽杰[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点试验室,哈尔滨150030

出　　处：《食品工业》2014年第4期48-51,共4页The Food Industry

基　　金：国家863项目:乳酸菌特色资源库及乳酸菌发酵剂和代谢工程技术研究(2011AA100902);国家自然基金项目:CRISPR序列对德氏乳杆菌抗噬菌体侵染机制的研究(31171717)

摘　　要：以试验室筛选出的性状优良的保加利亚乳杆菌L7和嗜热链球菌KLDS3.1014作为直投式酸奶发酵剂的原料菌,并确定高密度培养的最佳条件。结果可知,在3.7 L瑞士Bio-自动发酵罐中进行培养,利用响应面法优化可确定高密度发酵培养的最佳条件,其混合比例为球菌︰杆菌=1︰1,搅拌速度为90 r/min,发酵pH为6.40,发酵的最佳温度是42.12℃,接菌量为2.99%,培养8 h后,活菌数达到2.62×109 cfu/mL,菌液经冷冻保护剂处理,冷冻干燥后得到的发酵剂含活菌数达到7.51×1010 cfu/g。Lactobacillus bulgaricus L7 and Streptococcus thermophilus KLDS3.1014 with good properties were obtained in our laboratory, which were used for the raw materials of DVS yogurt starter cultures. The best condition of high density fermentation culture was determined when cultured with 3.7 L Swiss Bio-auto fermenter and optimized by response surface method from researching results. The best conditions was as following： the proportion of coccus and bacillus was 1 ： l, stirring rate 90 r/min, constant pH 6.40, culture temperature 42.12 ℃. Under the beat condition, when inoculation amount was 2.99% and culture for 8 h, the cell population was up to 2.62× 109 cfu/mL and cells of the production were 7.51 × 10/10 cfu/g after freeze-drying treatment.

关 键 词：酸奶发酵剂 高密度培养 培养条件优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]