一株分离至传统麸醋醋醅的芽孢杆菌发酵培养基的优化研究  

Study on Optimization of Fermentation Medium of a Bacillus from Vinegar Grains

作　　者：原海兵[1] 刘军[1] 韩志双[1] 黄思敏[1] 郇阿梅[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国调味品》2014年第5期1-5,共5页China Condiment

基　　金：宜宾学院发酵资源与应用四川省高校重点实验室资助项目(2010KFZ002)

摘　　要：以总黄酮、总酚含量和菌体生长为指标,对四川麸醋醋醅中分离筛选所得芽孢杆菌的发酵培养基进行了优化研究。结果表明:最适培养基为10%豆粕,10%麸皮,0.06%硫酸铵,0.5%氯化钠,在此条件下,总酚含量可达229.8μg/mL,总黄酮含量可达241.9μg/mL。Total content of phenolics and flavonoids and inocula growth are used as experiment indexes to study the fermentation medium of a Bacillus from vinegar grains.The result shows that the optimal fermentation medium is 10% soybean meal,10%wheat bran,0.06%ammonium sulfate,0.5% sodium chloride.Under such conditions,the total content of phenols can reach 229.8μg/mL,and the total content of flavonoids can reach 241 .9μg/mL.

关 键 词：芽孢杆菌 总黄酮 总酚 菌体生长 

分 类 号：TS201.3[轻工技术与工程—食品科学]