干酪乳杆菌产细菌素培养基的优化  

Optimization on fermentation medium for bacteriocin produced by lactobacillus casei

作　　者：魏晋梅[1,2] 周玉春[3] 张丽[3] 王莉[3] 包高良 罗玉柱[1,2] 李保青[3] 

机构地区：[1]甘肃农业大学研究测试中心,甘肃兰州730070 [2]甘肃省草食动物生物技术重点实验室,甘肃兰州730070 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2015年第7期177-181,共5页Science and Technology of Food Industry

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2012-18)资助

摘　　要：为了提高乳酸菌素的产量,本研究利用响应面法优化了干酪乳杆菌产细菌素的培养基。根据单因素实验,筛选出对细菌素抑菌性能影响较大的培养基组分,利用中心复合实验设计(Central Composite Design,CCD)原理,采用响应面分析法,建立了二次多项式回归方程的预测模型,确定了最有利于干酪乳杆菌产细菌素的培养基:乳糖1.86%,胰蛋白胨1%,柠檬酸三铵3.02%。此条件下抑菌圈理论预测直径可达18.20mm,验证实验结果达到17.85mm,与预测结果一致,较优化前抑菌性能显著提高。The components of fermentation medium were optimized by response surface methodology to improve the production of bacteriocin of lactobacillus casei.Based on confirming significant factors through single factor experiment,the central composite design （CCD）principle and the response surface analysis were used to establish the quadratic polynomial regression equation prediction model to determine the suitable fermentation medium for the production of bacteriocin of lactobacillus casei.The optimized fermentation medium was composed （%）of 1.86 lactose, 1.0 tryptone, 3.02 ammonium citrate. Under this condition, the verifying test result of the bacteriostatic ring was 17.85mm which was consistent with the theoretical value（18.20mm）of the bacteriostatic ring.The performance of the bacteriostasis was improved significantly than that before optimization.

关 键 词：响应面 细菌素 培养基 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]