一株清酒乳杆菌的分离、鉴定及培养基优化  

Isolation,Identification,and Medium Optimization of A Lactobacillus sakei Strain

作　　者：范洪臣[1] 柴利平 郑惠丹 韩雪 秦琦 FAN Hong-chen;CHAI Li-ping;ZHENG Hui-dan;HAN Xue;QIN Qi(Key Laboratory of Food Science and Engineering in Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China;Harbin Meihua Biotechnology Co.,Ltd.,Harbin 150076,Heilongjiang,China)

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,黑龙江哈尔滨150076 [2]哈尔滨美华生物技术股份有限公司,黑龙江哈尔滨150076

出　　处：《食品研究与开发》2023年第6期204-210,共7页Food Research and Development

摘　　要：从传统食品谷物发酵液中筛选出1株乳杆菌,通过生理生化试验与菌落和菌株形态观察以及16S rRNA测序鉴定为清酒乳杆菌。以MRS培养基为基础培养基,活菌数为指标,改变基础培养基组成的成分及添加量,在此基础上,通过响应面优化培养基组成。结果表明最优培养基组成为鱼蛋白胨14.50 g/L、酵母浸粉6.50 g/L、葡萄糖28.00 g/L、柠檬酸三铵1.50 g/L、磷酸二氢钾2.00 g/L、硫酸镁0.20 g/L、硫酸锰0.12 g/L、吐温-80 1.20 mL/L,此条件下,活菌数达到3.125×10^(9) CFU/mL,相比MRS发酵培养基活菌数(1.980×10^(8) CFU/mL)提高了1 478.28%。该优化培养基具有活菌数高和经济方便的特点,为清酒乳杆菌的工业化生产提供借鉴。One strain of Lactobacillus was isolated from the fermentation broth of traditional fermented grain and identified as Lactobacillus sakei by physiological and biochemical tests,colony and strain morphological observation,and 16S rRNA sequencing.The composition of MRS medium as the basal medium was adjusted with the viable bacterial count as the indicator.On this basis,the medium composition was optimized by response surface methodology.The results showed that the optimal medium was composed of 14.50 g/L fish peptone,6.50 g/L yeast extract powder,28.00 g/L glucose,1.50 g/L ammonium citrate tribasic,2.00 g/L potassium dihydrogen phosphate,0.20 g/L magnesium sulfate,0.12 g/L manganese sulfate,and 1.00 mL/L Tween-80.With this medium,the viable bacterial count reached 3.125×10^(9) CFU/mL,which increased by 1 478.28% compared with that(1.980×10^(8) CFU/mL)in the MRS basal medium.This optimized medium has high viable bacterial count and is easy to prepare and economical,which provides a reference for the industrial culture of L.sakei.

关 键 词：菌种筛选 清酒乳杆菌 优化培养基 菌体增殖 响应面试验 

分 类 号：TS201.3[轻工技术与工程—食品科学]