高产L-乳酸酸菜菌种筛选及发酵条件优化  

Screening of Lactic Acid-producing Strains and Optimization of Fermentation Conditions in Chinese Sauerkraut

作　　者：刘晓辉[1] 李杨[1] 敖静[1] 高晓梅[1] 孙玉禄[1] LIU Xiao-hui;LI Yang;AO Jing;GAO Xiao-mei;SUN Yu-lu(Microbial Research Institute of Liaoning Province,Chaoyang 122000,Liaoning,China)

机构地区：[1]辽宁省微生物科学研究院,辽宁朝阳122000

出　　处：《食品研究与开发》2021年第3期177-182,共6页Food Research and Development

基　　金：辽宁省科技计划项目(2010ZT502、2013ZT801)。

摘　　要：为提高酸菜的品质,从自然发酵酸菜中分离得到1株高产L-乳酸的乳酸菌,编号为LZH-3。响应面法对其液体发酵条件进行优化,通过回归分析得出最佳发酵条件:发酵温度为33℃、接种量为3%,初始pH值为6.2,发酵时间为20 h。在此优化条件下L-乳酸产量为28.17 g/L,是优化前的1.25倍。In order to improve the quality of sauerkraut,a high-yield L-lactic acid bacteria,LZH-3,was isolated from natural fermented sauerkraut.Response surface method was used to optimize the liquid fermentation conditions.Through regression analysis,the optimal fermentation conditions were as follows:fermentation temperature was 33℃,inoculation amount was 3%,initial pH value was 6.2,and fermentation time was 20 h.The yield of L-lactate was 28.17 g/L,1.25 times of that before optimization.

关 键 词：L-乳酸 筛选 发酵条件 自然发酵 响应面 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]