海洋细菌Bacillus coagulans spp.Heishijiaosis发酵液抗真菌活性及其工艺优化研究  

The optimal fermentation conditions and antifungal activity of the marine Bacillus coagulans spp.Heishijiaosis

作　　者：刘全永[1] 逯昀[1] 崔保伟[1] 胡江春[2] 刘尊英[3] 

机构地区：[1]商丘职业技术学院,商丘476000 [2]中国科学院沈阳应用生态研究所,沈阳110016 [3]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《食品科技》2015年第7期31-35,共5页Food Science and Technology

基　　金：国家科技支撑计划项目(2011BAE06B04-03)

摘　　要：采用均匀设计与单因素实验研究了海洋凝结芽孢杆菌Bacillus coagulans spp.Heishijiaosis发酵液的抗真菌活性及其发酵条件,得到B.coagulans产抗真菌活性物质的最佳工艺条件为：培养基配方为玉米粉2%,豆饼粉0.2%,KH2PO4 0.2%,可溶性淀粉0.64%,微量元素溶液0.05%,p H自然;发酵条件为菌龄为18-21 h,接种量5%,培养基初始p H6.0-6.5,溶氧量60 mL/250m L,发酵温度28℃。The optimal fermentation conditions and antifungal activity of the marine Bacillus coagulans spp.Heishijiaosis were studied by uniform design and single factor experiment.The results indicated that the optimal fermentation media were as follows：maize powder 2% ,soybean powder 0.2% ,KH_2PO_40.2% ,soluble starch 0.64% ,trace element solution 0.05% ,natural pH,and the optimal fermentation conditions with highest antifungial activity were as follows：strain age of 18-21 h,5% of inoculation,medium initial pH6.0-6.5,dissolved oxygen 60 mL/250 mL,fermentation temperature 28 ℃.

关 键 词：海洋细菌 凝结芽孢杆菌 发酵 抗真菌活性 

分 类 号：TS201[轻工技术与工程—食品科学]