黄酒浸米用乳酸菌培养方法研究  

Study on the Culture Method of Lactic Acid Bacteria for Rice Soaking With Huangjiu

作　　者：裘哲灵 沈欣俊 鲁振东 谢广发 QIU Zheling;SHEN Xinxin;LU Zhendong;XIE Guangfa

机构地区：[1]国家黄酒工程技术研究中心,浙江绍兴312000 [2]绍兴鉴湖酿酒有限公司,浙江绍兴312030 [3]浙江树人大学生物与环境工程学院,浙江绍兴312028

出　　处：《酿酒》2022年第2期109-111,共3页Liquor Making

摘　　要：为了建立一种简便高效的黄酒浸米用乳酸菌培养方法,利用米曲汁培养基培养乳酸菌,通过单因素实验和响应面分析对培养条件和培养基组成进行优化。结果表明,最佳培养条件为:接种量5%,培养温度30℃,培养时间为24 h;最佳培养基组成为:糖度8.31°Bx,麸皮添加量60.40 g/100g大米,柠檬酸铵添加量0.41%。在最佳培养条件下,乳酸菌OD600可达2.900~3.162,较常规培养高2~3倍。In order to establish a simple and efficient method for cultivating lactic acid bacteria for rice soaking with Huangjiu,lactic acid bacteria were cultured using rice juice medium,and the culture conditions and medium composition were optimized through single factor experiment and response surface analysis.Results showed that the best culture conditions were:inoculum volume 5%,culture temperature 30℃,culture time 24 h;the best medium composition was:sugar content 8.31°Bx,bran addition 60.40 g/100g rice,ammonium citrate addition amount 0.41%.Under the optimal culture conditions,OD600 of lactic acid bacteria reached 2.900~3.162,which was 2~3 times higher than that of conventional culture.

关 键 词：乳酸菌 培养条件 培养基组成 优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.13[轻工技术与工程—食品科学与工程]