Lactobacillus plantarum 163产细菌素食品级培养基筛选及发酵条件优化  

Screening of Food-Based Medium and Optimization of Fermentation Conditions for Bacteriocin Production by Lactobacillus plantarum 163

作　　者：胡美忠[1,2] 党丽娟[2] 陆兆新[2] 

机构地区：[1]铜仁职业技术学院药学院,贵州铜仁554300 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2016年第15期165-170,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD23B05)

摘　　要：为获得Lactobacillus plantarum 163最佳食品级培养基,首先筛选出Lb.plantarum 163食品级培养基配方,即白菜汁200?m L/L、番茄汁50?m L/L、葡萄糖10?g/L、K2HPO4 2?g/L,蒸馏水补足至1?L。Plackett-Burman试验设计筛选出Lb.plantarum 163食品级培养基配方的关键因子,即接种量、K2HPO4添加量、p H值和大白菜汁添加量。通过Box-Behnken试验构建了Lb.plantarum 163食品级培养基二次多项式模型,得到理想发酵条件,即K2HPO4 1.89?g/L、大白菜汁341.5?m L/L、接种量3.56%、p H?6.95,其抑菌活性比优化前增加30%以上。The intention of the current work was to obtain the optimal food-based medium and culture conditions for bacteriocinproduction by Lactobacillus plantarum 163. The appropriate medium （1 L） containing 200 mL of cabbage juice, 50 mL of tomatojuice, 10 g of glucose, and 2 g of K2HPO4 in distilled water was selected for further optimization. Inoculum concentration, K2HPO4,pH and cabbage juice were determined to be the key factors the influence bacteriocin production by using Plackett-Burman design.A quadratic polynomial model for describing the effects of the four factors on bacteriocin activity against Bacillus pumilus CMCC63202 was obtained by Box-Behnken design. The optimal levels of these factors were found to be K2HPO4 1.89 g/L, cabbage juice341.5 mL/L, inoculum concentration 3.56% （V/V） and pH 6.95. Under these conditions, the maximum antimicrobial activity wasachieved, which was over 30% higher than that before optimization.

关 键 词：食品级培养基 优化 响应面 植物乳杆菌163 

分 类 号：TS201.3[轻工技术与工程—食品科学]