侗族酸肉中乳酸菌SR2-2产胞外多糖发酵和提取工艺优化  

Optimization of fermentation and extraction process of exopolysaccharides of lactic acid bacteria SR2-2 isolated from sour meat of the Dong Minority

作　　者：廖乾伟 胡萍[1] 张玉龙[1] 谢和[2] 朱秋劲[1] 王晓宇[2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《中国酿造》2017年第5期118-122,共5页China Brewing

基　　金：国家自然科学基金项目(31260379)

摘　　要：筛选自贵州侗族酸肉中产胞外多糖的乳酸菌SR2-2,利用单因素结合正交试验对其产胞外多糖的最佳发酵条件及其提取工艺进行研究。结果表明,最佳发酵工艺为蔗糖2%、胰蛋白胨∶蛋白胨=2∶1、发酵温度31℃、发酵时间24 h,在此条件下胞外多糖产量为(565.52±6.81)mg/L,较优化前提高了58.32%;胞外多糖最佳提取工艺为:三氯乙酸终含量为10%、加入24 m L无水乙醇沉淀18 h,在此条件下多糖提取量为(790.22±13.00)mg/L,较优化前提高了53.31%。The exopolysaccharide-producing lactic acid bacteria SR2-2 was isolated from sour meat of the Dong Minority in Guizhou. The optimum exopolysaccharide-producing fermentation conditions and extraction process of exopolysaccharide were researched by single factor and orthogonal experiments. The results showed that optimum fermentation conditions were sucrose 2%, tryptone：peptone 2：1, fermentation temperature 31 ℃, fermentation time 24 h. Under the conditions, exopolysaccharide yield was （565.52±6.81） mg/L, which was 58.32% higher than that of before optimization. The optimum extraction process of exopolysaccharide was trichloroacetic acid （TCA） final concentration 10%, absolute ethyl alcohol 24 ml, alcohol precipitation time 18 h. Under the conditions, polysaccharide extraction yield was （790.22±13.00） mg/L, which was 53.31% higher than that of before optimization.

关 键 词：乳酸菌 胞外多糖 发酵条件 提取工艺 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]