脱脂乳水解度对乳酸菌生长代谢特性的影响  

Effect of skim milk with different degrees of hydrolysis on growth and metabolism of lactic acid bacteria

作　　者：沈桂奇 顾瑞霞[1] 黄玉军[1] 陈霞[1] 陈大卫[1] SHEN Gui-qi;GU Rui-xia;HUANG Yu-jun;CHEN Xia;CHEN Da-wei(College of Food Science and Engineering, Yangzhou University, Jiangsu Province Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou 225100)

机构地区：[1]扬州大学食品科学与工程学院江苏省乳品生物技术与安全控制重点实验室,扬州225100

出　　处：《食品科技》2018年第4期1-5,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31571855);国家自然科学基金青年基金项目(31701627);江苏省高校自然科学研究面上项目(17KJB550009);江苏省高校自然科学研究重大项目(17KJA550004);"十二五"国家科技支撑计划项目(2013BAD18B12)

摘　　要：以中性蛋白酶水解脱脂乳为培养基,研究脱脂乳水解度对发酵乳杆菌grx07生长、产酸、乳糖利用及蛋白酶活力的影响。研究结果表明:乳酸菌在对数生长期生长速率最快,当脱脂乳水解度为15%时,乳酸菌蛋白酶活力最高为23 U/mL,生长速率为0.91 g/L·h;分析发现,乳酸菌快速生长会消耗乳糖产生大量的乳酸,提高乳酸菌对发酵液的利用率,并且能提高底物向菌体的转化率,最终乳糖利用率达到77.06%,活菌数为1.07×10^(10)cfu/mL。With neutral protease hydrolyzed skim milk as medium, the influence of degrees of hydrolysis on the growth, acid production, lactose utilization and protease activity of Lactobacillus fermentum grx07 was studied. The results showed that lactobacillus growth rate was the fastest in the logarithmic growth phase. When the degree of hydrolysis of skim milk was 15%, the highest lactobacillus protease activity was 23 U/mL and the growth rate was 0.91 g/L·h. Analysis found that the rapid growth will consume a large amount of lactose to produce lactic acid, improved the utilization ratio of fermentation broth, and increased the conversion rate of substrate to bacteria. The final lactose utilization rate reached 77.06%, the viable count was 1.07×10-（10） cfu/mL.

关 键 词：发酵乳杆菌 水解脱脂乳 生长代谢 生长模型 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]