蔬菜培养益生菌菌体动力学研究  

Research on probiotic bacteria dynamics of vegetable cultivation

作　　者：吕嘉枥[1] 余芳[1] 闫亚梅[1] 张军蒙 田延楚 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2016年第6期130-134,共5页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅科技统筹创新工程计划项目(2011KTCQ03-08);西安市科技计划项目(CXY1513(3))

摘　　要：选用保加利亚乳杆菌为菌种,研究它在发酵复合蔬菜培养基过程中活菌数、pH值、溶氧量、亚硝酸盐、SOD酶的变化,探讨发酵过程中菌体生长的特性,再基于Logistic方程,建立了描述保加利亚乳杆菌菌体生长动力学模型.结果表明,在发酵温度为37℃,接种量为3%,装料量为70%,在发酵60h时,活菌数可达9.3×10~9 cfu/mL,SOD酶活力可达169.32 U/mL,亚硝酸盐含量可控制在0.12mg/kg左右,而且保加利亚乳杆菌发酵动力学模型的理论数据与实验数据拟合良好,基本反映了保加利亚乳杆菌发酵过程的生长动力学特征.Research on the viable number,pH value,dissolved oxygen,nitrite content and the change of SOD enzyme in the process of composite fermented-vegetables medium,and discuss characteristics of bacteria growth when Lactobacillus bulgaricus is chose as the strain of the bacteria.Then establish the Lactobacillus bulgaricus growth dynamics model on the basis of the Logistic equation.The result shows that the number of living bacterium can reach 9.3×10~9 cfu/mL,SOD enzyme activity finally achieves 169.32U/mL,and nitrite content can be controlled in 0.12 mg/kg in temperature 37 ℃,inoculation quantity 3%,charging volume70% when fermented 60 h.The theoretical data of Lactobacillus bulgaricus fermented-kinetics model fits well with the experimental data,which basically reflects the kinetics characteristics in processing of Lactobacillus bulgaricus fermentation.

关 键 词：保加利亚乳杆菌 发酵 SOD酶 亚硝酸盐 动力学模型 

分 类 号：TS201.3[轻工技术与工程—食品科学]