响应面法优化植物乳杆菌绿豆乳增殖培养基  

Optimization of Multiplying Culture of Mungbean Milk of Lactobacillus plantarum by Response Surface Method

作　　者：杨杰[1] 谷新晰[1] 李晨[1] 卢海强[1] 李博[1] 田洪涛[1] 罗云波[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]中国农业大学食品科技与营养工程学院,北京100083

出　　处：《中国食品学报》2015年第12期83-90,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省科技发展计划项目(2010GG10048)

摘　　要：以泡菜中选育的生长繁殖力强、发酵活力高的植物乳杆菌FS-4为试验菌株,以纯绿豆乳为基础培养基,通过研究促生长因子对菌株活菌数的影响,优化调配绿豆乳发酵专用增殖培养基。通过单因素试验、PlackettBurman设计及响应面分析得到最佳配比为：谷氨酸钠1.08%、酵母粉0.53%及磷酸氢二钾0.36%。经验证,在此培养基中培养10 h,活菌数达到3.5×109cfu/m L,较基础培养基中的活菌数提高了8.7倍。经14 d低温贮藏和继代培养,发酵绿豆乳凝乳时间为6~7 h,活菌数仍达1×109cfu/m L以上。本研究获得了一种活菌含量高、发酵性能优良、传代和储藏稳定性好的绿豆酸乳专用的增殖培养基,为绿豆酸乳的进一步开发奠定了基础。Lactobacillus plantarum were isolated from pickled vegetable as the experiment strain. Based on pure mungbean milk, we researched the effects of the number of viable bacteria strains by adding different growth factors and development a mungbean milk special multiplying culture. We discussed the effect of each variable factor, Plackett-Burman（PB）design, Response Surface Analysis （Box-Behnken（BB） design） and obtained the optimum levels of these significant parameters which revealed these as follows： sodium glutamate of 1.08%, yeast powder of 0.53% and potassium hydrogen phosphate of 0.36%. Under the optimum conditions, the number of viable bacteria strains reached 3.5×10^9 cfu/mL. Compared to unoptimized medium number of viable cells 4.0×10^8 cfu/mL, it increased 8.7 times. By 14 d cryopreservation and subculture, the time of curd milk is 6-7h and the number of viable cells still amounted to more than 1×10^9cfu/mL. This study identified a viable content, fermentation performance able to stabilize subculture and storage of high activity of mung bean liquid multiplying culture. This multiplying culture can be used for exploiting of mungbean milk.

关 键 词：绿豆乳 植物乳杆菌 增殖培养基 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]