产叶酸菌株的鉴定及其膨化糙米汁发酵工艺条件的优化  

Identification of folic acid producing strains and optimization of fermentation conditions for expanded brown rice juice

作　　者：邹盈[1] 葛杭丽[2] 柳华贵[2] 孟祥河[2] 

机构地区：[1]温州科技职业学院,浙江温州325006 [2]浙江工业大学海洋学院,浙江杭州310014

出　　处：《浙江农业学报》2015年第4期665-670,共6页Acta Agriculturae Zhejiangensis

基　　金：浙江省一般公益项目(2013C32015)

摘　　要：通过形态学、生理生化试验,结合16S r DNA序列和系统发育分析对6株乳酸菌进行鉴定,选取植物乳酸杆菌Ra-10作为初始菌株,以膨化糙米汁为原料进行发酵研究,并优化了工艺参数。结果表明:当膨化糙米汁浓度10%,低聚异麦芽糖浓度4%,初始p H 6.5,菌株Ra-10接种量3%,37℃发酵28 h时,乳酸菌活菌数可达3.68×107m L-1,叶酸含量可达0.98μg·m L-1。表明以谷物为原料开发富含叶酸的乳酸菌饮料是可行的。Six lactic acid bacteria strains were identified by morphological observation, physiological and biochemical test, 16S rDNA sequence and phylogenetic tree analysis. Ra-10 was identified as Lactobacillus plantarum and selected as the strain for fermentation of brown rice juice, the fermentation conditions were also optimized. The results showed that when the concentration of brown rice was 10% , the concentration of isomahooligosaccharide was 4% , initial pH was 6. 5, the inoculation amount of strain Ra-10 was 3% , and the fermention condition was at 37℃ for 28 h, the lactic acid bacteria number of 3.68×10^7mL^-1 and the folic acid yield of 0. 98 μg·mL^-1 were achieved. So the development of lactic acid fermented grain drink rich in folic acid was feasible.

关 键 词：植物乳酸杆菌 叶酸 乳酸菌 糙米 

分 类 号：S510.9[农业科学—作物学] TQ920.6[轻工技术与工程—发酵工程]