纳豆菌发酵大豆蛋白制备抑菌发酵液的工艺优化  

Process Condition Optimization of Bacillus natto Liquid Fermented Soybean Protein for Antibacterial Production

作　　者：陈茜[1] 汪建明[1] 胡可眉 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津市可美国际贸易有限公司,天津300461

出　　处：《食品研究与开发》2015年第13期118-121,共4页Food Research and Development

摘　　要：利用纳豆菌液态发酵大豆分离蛋白,制备含有抑菌物质的发酵液,以大肠杆菌及金黄色葡萄球菌为指示菌,测定不同发酵条件对发酵液抑菌活性的影响。通过单因素及正交实验确定最佳发酵条件,验证实验与正交实验组10对照得出最佳条件为装液量100 m L,发酵时间48 h,发酵温度37℃,接种量12%,p H7.0,制备得到的发酵液对大肠杆菌及金黄色葡萄球菌抑制效果均较佳,其中对金黄色葡萄球菌抑菌圈直径达到18.5 mm,较空白增加12.5 mm。Bacillus natto liquid fermented soybean protein was able to produce liquor with antibacterial material. Determine the antibacterial activity with E.coli and Staphylococcus aureus which are the common pathogenic bacterium in human body. Research the effect of different fermentation condition factors on antibacterial activity and design orthogonal experiment to optimize it. The comparison between confirmatory experiment and experiment NO.10 showed that the best fermentation condition was liquid content 100 mL , fermentation time 48 h, temperature 37℃, inoculation quantity 12%, pH 7.0. In this condition, the inhibition zone of the two indicator bacterium were 18.5 mm , increase 12.5 mm compare with blank group.

关 键 词：纳豆菌 液体发酵 抑菌性 工艺优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]