食品应用型乳酸菌培养基的研究  

Study of Lactic Acid Bacteria Medium in Food Application

作　　者：赵晓慧[1] 康小红[1] 陈云[1] ZHAO Xiao-hui;KANG Xiao-hong;CHEN Yun(Inner Mongolia Mengniu Dairy（Group）Limited by Share Ltd R ＆ D Center,Hohhot Inner 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司集团创新研发部,内蒙古呼和浩特011500

出　　处：《食品与发酵科技》2018年第4期48-54,101,共8页Food and Fermentation Science & Technology

摘　　要：为优化筛选出一种应用在食品中的乳酸菌培养基,以GB2760中的要求物质为基础,采用Plackett-Burman设计与响应面分析相结合的试验统计方法,对嗜酸乳杆菌的营养因子进行筛选优化。结果发现,最佳的发酵培养基组成为:3.5%乳清蛋白水解物205%、2.26%蔗糖、1.29%低聚果糖、0.025%硫酸镁、0.2%磷酸氢二钾、0.01%乳酸钙、0.03%葡萄糖酸锌、0.03%维生素C钠。利用优化后的培养基培养嗜酸乳杆菌,活菌数(lg(CFU/mL))达11.68±0.035,优于MRS培养基。To selected Lactic Acid Bacteria Medium in food application, the nutrient material based on the requirements of the GB2760. Nutrition factor for Lactobacillus acidophilus was optimization screened via the PlackettBurman design and response surface method（RSM）. The results show that the optimal fermentation medium for whey protein hydrolysate 205 3.5%, sucrose 2.26%, oligosaccharide 1.29%, magnesium sulfate 0.025%, potassium hydrogen phosphate 0.2%, calcium lactate 0.01%, zinc gluconate 0.03%, sodium vitamin C 0.03%. Using the optimized medium Lactobacillus acidophilus, number of living bacterium reached up to 11.68 ±0.035, higher than MRS culture medium.

关 键 词：食品应用型 乳酸菌 培养基 

分 类 号：TS201.3[轻工技术与工程—食品科学]