乳酸菌粉培养基优化复配研究及应用  

Study and Application of Optimal Mixture of Lactic Acid Bacteria Powder Medium

作　　者：李鹏冲 张立攀 章建军 赵梦瑶 刘兵戈 董建民 LI Pengchong;ZHANG;Lipan ZHANG Jianjun;ZHAO Mengyao;LIU Bingge;DONG Jianmin(Henan Commerce Science Institute Co.,Ltd.,Zhengzhou 450002)

机构地区：[1]河南省商业科学研究所有限责任公司,郑州450002

出　　处：《食品工业》2020年第5期27-30,共4页The Food Industry

基　　金：河南省科技开放合作计划项目(编号:162106000024);助推科技成果转化项目(编号:190211014)。

摘　　要：乳酸菌不仅可以促进人体吸收,还可清除体内毒素。鉴于乳酸菌使用价值,该试验在培养基方面进行探究,整理试验方案,得出最佳工艺。主要对乳酸菌生长培养基所需要的葡萄糖、蛋白粉和加水量进行,对乳酸菌的培养基优化进行研究。结果显示,葡萄糖、蛋白粉和加水量添加量分别为6.0%, 2.5%和15.5%时,培养基中乳酸菌的数量最高,增长量高达75%以上。利用乳酸菌剂发酵山楂饮料时,通过果胶酶处理使得山楂出汁率达到了54.0%,通过单宁酶处理使得果汁单宁的含量降到了0.31%,发酵的山楂饮料具有独特的风味。该试验增加了果蔬乳酸菌的含菌量,克服了传统乳酸菌发酵剂在企业生产中的局限性,便于企业生产使用。Lactic acid bacteria can not only promote the body’s absorption, but also remove toxins from the body. Explore the medium, in view of the use value of lactic acid bacteria. Organize the test plan and get the best process. The single factor analysis of glucose, protein powder and water addition required for the growth of lactic acid bacteria was carried out, and the medium optimization of lactic acid bacteria was studied according to the orthogonal design method. The results showed that the content of lactic acid bacteria in culture medium was the highest when the addition amount of glucose, protein powder and water were 6.0%, 2.5% and 15.5% respectively, and the growth rate was above 75%. Through pectinase treatment hawthorn juice rate reached 54.0% and tannin content was reduced to 0.31% by tannin. Hawthorn drink had a unique flavor treatment fermentation with lactic acid bacteria. This experiment had increased the number of bacteria and vegetables lactic acid bacteria, to overcome the traditional lactic acid bacteria fermentation agent in the production of the limitations, easy to use production.

关 键 词：乳酸菌 培养基优化 正交试验 发酵饮料 

分 类 号：TS201.3[轻工技术与工程—食品科学]