豆豉发酵中的乳酸菌复合诱变及产酸条件优化  

Complex mutagenesis of lactic acid bacteria from fermentd soybean and optimization of its acid-producing conditions

作　　者：吴满刚[1] 管泳宇[1] 吴雪燕[1] 于海[1] 葛庆丰[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与机械》2014年第2期35-39,共5页Food and Machinery

摘　　要：采用紫外和亚硝基胍复合诱变对筛选自豆豉的乳杆菌进行诱变处理,以期获得高产酸菌株。以最佳诱变条件筛选得到突变菌株的产酸度较原菌株提高了36.4%,且菌株能够保持较好的遗传稳定性。进一步利用响应面分析法对菌株产酸进行优化,并建立数学模型,得到最佳产酸条件为培养温度41.72℃、接种量3.65%(V/V)、培养时间18.57h。该条件下,产酸率模型的预测值为11.25°T/h,实际得到的产酸率值为11.2°T/h,预测值与实验值拟合良好。Ultraviolet （UV） and nitrosoguanidine （NTG） were em- ployed to mutate Lactic acid bacteria from fermented soybean for high acid-producing capacity. Acidness of the mutant strain improved 30.77% higher than the original strain, and the mutant kept good hereditary stability. Response surface designs were used to explore the effects of incubation temperature time, incubation time and inoc- ulation amount on the strain acid yield. Results showed that the opti- mal conditions were incubation temperature of 41.72 ℃, inoculation amount 3. 65%（V/V）and incubation time of 18. 57 h. Under the optimized conditions, the acid yield of the model would reach 11.25 °T/h, and the acid yield in validation experiment was 11.2 °T/h, it suggested that the experiment value was in agreement with the calculated value.

关 键 词：豆豉 乳酸菌 复合诱变 紫外诱变 亚硝基胍诱变 产酸率 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]