类芽孢杆菌BD3526发酵上清对植物乳杆菌ST-Ⅲ的促生长研究  

Growth Promotion of Lactobacillus plantarum ST-Ⅲ by the Fermented Supernatant of Paenibacillus spp.BD3526

作　　者：洪青[1] 杭锋[1] 吴正钧[1] HONG Qing HANG Feng WU Zhengjun(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, Chin)

机构地区：[1]光明乳业股份有限公司乳业研究院,上海乳业生物工程技术研究中心,乳业生物技术国家重点实验室,上海200436

出　　处：《乳业科学与技术》2016年第6期1-5,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：“十二五”国家科技支撑计划项目(2013BAD18B01);上海市科委项目(16DZ2280600);上海市闵行区领军人才项目(201443)

摘　　要：研究类芽孢杆菌BD3526脱脂乳发酵上清对植物乳杆菌ST-Ⅲ在脱脂乳中的生长影响。结果表明：培养5～9d的BD3526脱脂乳发酵上清液可显著促进植物乳杆菌ST-Ⅲ在脱脂乳中的生长和凝乳。与空白对照相比，添加含5～9d发酵上清的脱脂乳培养24h后，pH值从6．44降至4．70～5．08，16h发生凝乳，活菌数达到9．22～9．35（1g（CFU／mL））。The growth promoting effect of the supernatant of fermented skim milk with Paenibacillus spp. BD3526 on Lactobacillus plantarum ST-Ill inoculated into skim milk was analyzed in this study. The results showed that the supematant of BD3526 cultured in skim milk for 5-9 d significantly promoted the growth of ST-Ⅲ in skim milk and exhibited high milk- clotting activity. After ST-Ⅲ was cultured in skim milk added with the supematant of BD3526 for 24 h, the pH value decreased from 6.44 to 4.70-5.08, and milk clotting was observed at 16 h along with a viable cell count of 9.22-9.35（lg（CFU/mL））.

关 键 词：发酵上清 蛋白水解 植物乳杆菌ST-Ⅲ 

分 类 号：TS201.3[轻工技术与工程—食品科学]