植物乳杆菌发酵、冻干工艺及其益生特性的研究  

The fermentation,freeze drying and probiotic properties of Lactobacillus plantarum

作　　者：龚虹 马征途 冯谦 马跃英 李晓军 王春颖 刘彦民 

机构地区：[1]内蒙古双奇药业股份有限公司,内蒙古呼和浩特010010

出　　处：《中国微生态学杂志》2017年第5期526-530,共5页Chinese Journal of Microecology

摘　　要：目的以Lactobacillus plantarum SQ-2506为目标,研究该菌株的发酵、冻干工艺及其益生特性。方法通过对培养基中C源、N源和刺激因子的浓度改变考察对活菌数的影响,从而确定培养基的最佳配方;在确定最佳培养基后做出该菌的生长曲线以确定最佳发酵时间点;同时考察冻干保护剂的配方和预冷时间对菌粉活菌数的影响;此外,对植物乳杆菌进行产酸、产H_2O_2、生物膜形成能力、抑菌特性以及抗氧化能力的检测。结果最佳MRS培养基中葡萄糖浓度为0.8%、酪蛋白胨为0.4%、牛肉粉为0.6%、吐温为0.06%;植物乳杆菌的生长曲线在5h时达到稳定期,此时发酵液活菌数为3.16×10~9 CFU/mL,发酵液的pH为4.45。最佳冻干保护剂的配方:脱脂乳100g/L,蔗糖120g/L,抗坏血酸20g/L,谷氨酸钠30g/L;冻干前对上机液预冻时间为2h,此时菌粉冻干存活率为70.21%。该菌株具有产酸、产H_2O_2能力,并对大肠埃希菌、金黄色葡萄球菌和白色假丝酵母均有一定的抑制作用,形成膜能力较强,且具有一定的抗氧化能力。结论通过培养基成分、发酵条件和冻干工艺的优化以及对其益生特性的研究,为下一步新药开发和规模化生产奠定基础。Objective To explore the fermentation, lyophilization and characteristics of Lactobacillus plantarum SQ-2506. Methods The concentrations of C source, N source and stimulating factors were changed to observe their effects on the viable count and determine the optimal formulation of culture medium. The bac terial growth curve was dotted under optimal culturing condition to determine the optimal fermentation time. The impacts of the lyoprotectant formulation and precooling time on the viable count of lactobacillus powder were observed. The capabilities of the bacteria to produce acid and H2O2 , and form biofihn, as well as its antibacterial properties and oxidation resistance were detected. Results The optimal MRS medium was composed of 0.8% of glucose concentration, 0.4% of casein peptone, 0.6% of beef powder and 0. 06% of tween. The growth curve showed that the growth of Lactobacillus plantarum reached in a stable stage at 5 hours, when the viable count was 3.16 ×10^9 CFU/mI. and the pH of fermentation fluid was 4.45. The optimal formulation of lyoproteetant contained skim milk 100 g/L, sucrose 120 g/L, ascorhic acid 20 g/L and monosodium glutamate 30 g/L. The precooling time before lyophilization was 2 hours; by that time the survival rate was 70.21%. The tested strain was capable of producing acid, H2O2 , and had certain inhibito ry effect on Escherichia coli, Staphylococcus aureus and Candida albicans. It had strong ability to form bio- film, and had certain antioxidant capacity. Conclusion The results of this study may provide a foundation for development of new drugs and large scale production.

关 键 词：植物乳杆菌 发酵 冻干 益生特性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]