增殖因子对嗜酸乳杆菌液态培养的影响  

Effect of Proliferation Factor on the Liquid Culture of Lactobacillus acidophilus

作　　者：张超凤[1] 李情敏 严美婷 杜霞[1] 陈卫平[1] 张凤英[1] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《食品研究与开发》2017年第14期178-182,共5页Food Research and Development

摘　　要：对嗜酸乳杆菌培养基中的碳源和增殖因子进行优化,以增加菌体的数量。先从碎米粉、玉米、小麦等原料的水解糖液中,选出最佳的碳源及最佳浓度。然后用土豆汁、番茄汁、麦芽汁、白萝卜汁、乳糖、大豆分离蛋白等6种物质作为增殖因子,采用单因素试验,选出效果较好的增殖因子,继而采用正交试验以确定最佳的增殖因子组合,结果表明:最佳碳源及浓度为4°Bx碎米水解糖液;最佳增殖因子组合为:6%麦芽汁,0.9 g/100 m L乳糖,7%白萝卜汁,在此条件下液态发酵活菌数可达6.2×10~9 cfu/m L。To increase the number of Lactobacillus acidophilus,the best carbon source and optimize the breeding factors in the culture medium was chosen.From hydrolysised the broken rice,corn and wheat into sugar,elect the best carbon source and the best concentration.Then put the solidify,tomato juice,malt juice,white turnip juice,lactose,soy protein isolated as multiplication factor of substances,adopt single factor experiment,choose the multiplication factor with better effect,and then adopt orthogonal experiment to determine the best combination of multiplication factor,the results showed that the best carbon source and concentration for 4 °Bx broken rice hydrolyzed sugar liquid;best multiplication factor combination was：6 % malt juice,0.9 g/100 m L lactose,7 % white turnip juice,the living bacterium number coule be up to 6.2 × 10^9 cfu/m L under this liquid fermentation condition.

关 键 词：嗜酸乳杆菌 液态发酵 增殖因子 活菌数 

分 类 号：TS201.3[轻工技术与工程—食品科学]