藏灵菇源干酪乳杆菌发酵剂分批发酵条件的优化  

Optimization of Batch Fermentation Conditions for Starter Culture of Lactobacillus casei from Tibetan Kefir

作　　者：张倩[1] 张红星[1] 白永强 许宏愿 熊利霞[1] 刘慧[1] 

机构地区：[1]北京农学院食品科学与工程学院/微生态制剂关键技术开发北京市工程实验室/食品质量与安全北京实验室,北京102206 [2]北京和美科盛生物技术有限公司,北京100176

出　　处：《中国农学通报》2015年第6期229-233,共5页Chinese Agricultural Science Bulletin

基　　金：科技部农业科技成果转化资金项目"降胆固醇功能性酸奶关键技术及产业化应用"(2013GB2A000006);北京市属高等学校高层次人才引进与培养项目"天然乳酸菌素对畜产品中重要致病菌的抑菌机制及作用研究"(CIT&TCD20140315);北京市自然科学基金"藏灵菇益生菌产生物活性物质及生理功能的研究"(5062006)

摘　　要：为了提高发酵液中筛选自藏灵菇产胆盐水解酶干酪乳杆菌KL1的活菌数量,通过采用5 L自动发酵罐进行三因素三水平[L9(34)]正交试验的方法,研究不同培养基与发酵条件对发酵剂活菌数的影响。结果表明:在发酵温度40℃、接种量3%、发酵液p H 6.5、发酵时间20 h的条件下,采用改良MRS培养基,发酵剂活菌数量最高,为8.2×109CFU/m L。在此优化条件下,发酵剂的活菌数是优化前的25.63倍。In order to improve Lactobacillus casei KL1 of bile salt hydrolase which was isolated from TibetanKefir since fermentation broth number of the living bacterium,the author adopted the method of the threefactors and three levels orthogonal experiments [L9（3^4）] with 5 L automatic fermentor,and studied the effect ofdifferent mediums and fermentation conditions on the living bacteria number of the starter culture.The resultsshowed that under the condition of the fermentation temperature of 40℃,the inoculation quantity controlled in3%,fermentation broth p H 6.5 and the fermentation time of 20 h,using the improved MRS culture medium,theliving bacteria number of starter culture would be 8.2 × 10^9CFU/m L.Under the optimize fermentationconditions,the living bacteria number was 25.63 times as many as that before.

关 键 词：干酪乳杆菌 发酵剂 条件优化 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]