植物乳杆菌YW11生产胞外多糖的发酵条件研究  

Optimization of Fermentation Conditions of Lactobacillus Plantarum YW11 for Exopolysaccharides Production

作　　者：曹永强[1] 王辑[1] 赵笑[1] 杨贞耐[1] 

机构地区：[1]北京工商大学食品学院/食品质量与安全北京实验室,北京100048

出　　处：《食品科学技术学报》2016年第1期42-49,78,共9页Journal of Food Science and Technology

基　　金：国家自然科学基金面上项目(31371804);北京市教委科研计划重点项目(KZ201310011011)

摘　　要：对实验室从西藏灵菇中筛选出的一株植物乳杆菌YW11发酵产胞外多糖的条件进行优化。首先通过单因素实验对发酵条件进行初步优化,然后利用二水平正交试验直观分析确定影响因素的主次顺序。以胞外多糖产量作为响应值,采用3因素3水平的响应面分析法,建立二次多项式回归方程的预测模型,从而确定植物乳杆菌YW11产胞外多糖的最优条件。单因素实验结果表明,发酵时间为18 h、碳源为乳糖(质量浓度为15 g/L)、氮源为大豆蛋白胨(质量浓度为15 g/L)、发酵温度为32℃、接种量为3%、p H值为6.0。直观分析确定影响植物乳杆菌YW11产胞外多糖主要发酵因素为大豆蛋白胨质量浓度、p H值、接种量,响应面法优化其较佳值为:大豆蛋白胨质量浓度为13.50 g/L,接种量为2.70%,p H值为6.27。验证实验表明,在优化的发酵条件下得到植物乳杆菌YW11胞外多糖产量为131.26 mg/L,与理论预测值(129.915 mg/L)相接近。The fermentation conditions for producing exopolysaccharides by Lactobacillus p!antarum YW11 isolated from Tibetan Kefir were optimized. The experiment factors and levels were firstly selected by the single-factor test. And then, the influences of significant factors were evaluated using a fractional factorial design. Using the yield of exopolysaccharides as the optimization index, a quadratic polynomial regression equation forecasting model was set up by designing a Box-Behnken design involving of three factors and three levels and the method of response surface analysis, thus the optimized extraction condi- tions were obtained. The optimized results by the single factor test showed that：fermentation time 18 h, carbon source of lactose （ 15 g/L）, nitrogen source of soy peptone （ 15 g/L）, fermentation temperature of 32 ~C , inoculation rate of 3% and pH of 6.0. The significant factors at the analysis range were： soy pep- tone, pH and inoculation rate , and the fermentation conditions optimized by response surface analysis were as follows： soy peptone concentration of 13.50 g/L, inoculation rate of 2.70% , and pH of 6.27. The exopoly saccharides yield under the optimal condition was 131.26 mg/L, near the theoretical value （ 129. 915 mg/L）.

关 键 词：植物乳杆菌 胞外多糖 发酵条件 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]