山西老陈醋大曲中优良乳酸菌高密度培养条件优化的研究  

High density cultural conditions optimization of excellent lactic acid bacteria from Shanxi mature vinegar Daqu

作　　者：李江涌[1] 王如福[1] 张怀敏[1] 邢晓莹[1] 于迪[1] 乔羽[1] LI Jiangyong WANG Rufu ZHANG Huaimin XING Xiaoying YU Di QIAO Yu(College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030800, Chin)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030800

出　　处：《中国酿造》2016年第11期83-87,共5页China Brewing

基　　金：山西省重点研发项目山西老陈醋产业关键技术开发与示范(2015-TN-10)

摘　　要：该研究以山西老陈醋大曲中分离筛选得到的1株优良乳酸菌戊糖片球菌（Pediococcus pentosaceus）为研究对象，以乳酸菌活菌数为评价指标，通过单因素试验设计研究培养条件（温度、起始pH、接种量）对该菌株生长繁殖的影响；并利用响应面法对该菌株进行高密度培养条件的优化。结果表明，优化后的最佳培养条件为：培养温度25℃，初始pH值6．67，接种量5．0％。在此条件下，乳酸菌活菌数为2．89×10^9 CFU／mL。验证试验表明，实际值与理论值基本相符。Using Pediococcus pentosaceus, an excellent lactic acid bacterium isolated from Daqu of Shanxi mature vinegar as research object, and lac- tic acid bacteria counts as evaluation index, the effects of temperature, initial pH, and inoculum on the viable counts were studied. High density culture condition of P. pentosaceus was optimized by response surface method, and the optimal conditions were as follows： culture temperature 25 ~C, initial pH 6.67 and inoculum 5.0%. Under these conditions, the count of lactic acid bacteria was 2.89 x 109 CFU/ml. The verification tests results showed that the actual value was in accord with the theoretical value.

关 键 词：大曲 戊糖片球菌 培养条件 响应面法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]