果蔬发酵乳酸菌粉培养基优化复配研究  

Optimized Compound of Medium for Fermentation of Lactic Acid Bacteria in Fruits and Vegetables

作　　者：郭青照 李博闻 刘晓 王潇 刘红伟 GUO Qingzhao;LI Bowen;LIU Xiao;WANG Xiao;LIU Hongwei(Institute of Business Science Co. Ltd.,Henan Academy of Sciences,Zhengzhou 450002,China)

机构地区：[1]河南省科学院商业科学研究所有限责任公司,郑州450002

出　　处：《河南科学》2019年第9期1438-1441,共4页Henan Science

基　　金：河南省开放合作项目(162106100024)

摘　　要：通过单因素试验和正交试验,对乳酸菌生长培养基中的葡萄糖、蛋白粉和水的用量进行优化.结果显示,优化后的培养基乳酸菌生长率比基础配方培养基增长408.3%以上.优化后的培养基能够大幅度增加果蔬发酵用乳酸菌粉的含菌量.The amount of glucose,protein powder and water in the growth medium of lactobacillus was optimized by single factor test and orthogonal test. The results showed that the growth rate of lactic acid bacteria in the optimized medium was 408.3%,higher than that in the basic formula medium. The optimized medium can greatly increase the bacteria content of lactobacillus powder used in fruit and vegetable fermentation.

关 键 词：果蔬 乳酸菌 培养基优化复配 单因素实验 正交试验 

分 类 号：TS205.5[轻工技术与工程—食品科学] Q939.99[轻工技术与工程—食品科学与工程]