一株耐高温诱变鼠李糖乳杆菌产酸条件优化及其特性分析  

Optimization and Characteristic Analysis of Acid Production for a Lactobacillus rhamnosus Strain Induced by High Temperature

作　　者：高若珊 杨春华[1] 王冰[1] 石彦国[1] 吕铭守 Gao Ruoshan;Yang Chunhua;Wang Bing;Shi Yanguo;LüMingshou(College of Food Engineering of Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Province,Key Laboratory of Grain Food and Grain Resources Comprehensive Processing of Heilongjiang Province,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省普通高校食品科学与工程重点实验室黑龙江省谷物食品与谷物资源综合加工重点实验室,哈尔滨150028

出　　处：《中国食品学报》2022年第4期208-216,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX08B01)。

摘　　要：利用课题组前期诱变选育的1株耐高温鼠李糖乳杆菌发酵豆腐酸浆,以豆腐黄浆水为培养基,以产酸量、pH值为考察指标,探讨不同发酵温度、发酵时间、乳酸菌接种量及预培养时间对乳酸菌纯种发酵黄浆水产酸情况的影响。在单因素实验结果的基础上,采用正交试验对其发酵条件进行优化,并分析菌株的产酸特性,探讨其代谢通路。结果表明:耐高温鼠李糖乳杆菌在发酵温度37℃,发酵时间16 h,接种量5%的条件下发酵黄浆水,其产酸量达43.11 g/L,比诱变前菌株在最佳条件下产酸量提高了9.7%。耐高温乳酸菌纯种发酵有机酸中乳酸、柠檬酸、琥珀酸、丙酮酸、苹果酸、α-酮戊二酸、富马酸含量分别较未诱变菌株纯种发酵的有机酸含量分别提高1.22,1.13,3.14,1.84,4.47,1.18,49.00倍。The effect of different fermentation temperature, fermentation time, inoculum amount and pre-culture time on acid fermentation of fermented tofu whey was studied by using a strain of Lactobacillus rhamnosus, which was bred by mutagenesis in the early stage of the research group, using the fermented tofu whey as the medium, acid production and p H value as the index. On the basis of single factor experiment results, orthogonal experiment was used to optimize fermentation conditions, analyze acid production characteristics of the strain, and discuss its metabolic pathway. The results showed that the acid yield of Lactobacillus rhamnosus was 43.11 g/L under the conditions of fermentation temperature 37℃, fermentation time 16 h and inoculation amount 5%, which was 9.7% higher than that of the strain before mutagenesis. The contents of lactic acid, citric acid, succinic acid, pyruvate, malic acid, α-ketoglutaric acid and fumaric acid in pure strain fermentation were 1.22, 1.13, 3.14, 1.84, 4.47, 1.18, 49.00 times higher than those in pure strain fermentation without mutagenesis, respectively.

关 键 词：乳酸菌 产酸量 黄浆水 豆腐酸浆 产酸组成 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]