植物乳植杆菌J26高密度发酵工艺优化及其发酵豆乳的应用  

Process Optimization of the High-density Fermentation with Lactiplantibacillus plantarum J26 and its Application to the Fermentation of Soy Milk

作　　者：郑亚平 王均豪 王晨晨 张宇[1] 姜毓君[1] 满朝新[1] ZHENG Yaping;WANG Junhao;WANG Chenchen;ZHANG Yu;JIANG Yujun;MAN Chaoxin(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China;Hubei Junyao Health Drinks,Yichang 443000,China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,黑龙江哈尔滨150030 [2]湖北均瑶大健康饮品股份有限公司,湖北宜昌443000

出　　处：《现代食品科技》2024年第10期154-164,共11页Modern Food Science and Technology

基　　金：黑龙江省“双一流”学科协同创新成果建设项目(LJGXCG2022-017)。

摘　　要：以植物乳植杆菌J26为研究对象,通过Biolog GENⅢMicrostation自动微生物鉴定系统筛选碳氮源,优化后用25 g/L的麦芽糖及葡萄糖(1:1)混合代替MRS培养基中碳源,10 g/L的牛肉膏与酵母粉(1:1)混合代替MRS培养基中氮源。利用单因素实验确定菌株的最优发酵条件为:培养基初始pH值为5.6,发酵温度为33℃,接种量为4%。在此条件下,采用5 L发酵罐进行高密度发酵,植物乳植杆菌J26在发酵14 h到达稳定期,活菌数可达到4.35×10^(10) CFU/mL。由于,植物乳植杆菌J26活菌数高并且发酵活力强,因此可作为发酵剂,用于豆乳的发酵,可以获得具有良好活菌数(3.56×10^(8) CFU/mL)、持水性(48.12%)和质构特性的发酵豆乳。通过优化高密度发酵工艺可以有效提高发酵液活菌数,为植物乳植杆菌J26高密度发酵工艺的应用及发酵豆乳产业化提供理论基础。Lactiplantibacillus plantarum J26 was used as the research object.The carbon and nitrogen sources were screened using the Biolog GEN III Microstation automated microbial identification system.After optimization,a mixture of 25 g/L maltose and glucose(1:1)was used to replace the carbon source in the MRS medium,and a mixture of 10 g/L beef paste and yeast powder(1:1)was used to replace the nitrogen source in the MRS medium.The optimal fermentation conditions for the strains determined by single factor experiment were as follows:initial pH of the medium,5.6;fermentation temperature,33℃;inoculation amount,4%.Under these conditions,a 5-liter fermenter was used for high-density fermentation.Lactiplantibacillus plantarum J26 reached the stable stage after 14 h of fermentation,and the viable cell count could reach 4.35×10^(10) CFU/mL.Because Lactiplantibacillus plantarum J26 has a high viable cell count and high fermentation activity,thus can be used as a starter for the fermentation of soy milk.Fermented soy milk with a good viable bacterial count(3.56×10^(8) CFU/ml),water-holding capacity(48.12%),and textural characteristics was obtained.By optimizing the high-density fermentation process,the number of viable bacteria in the fermentation broth can be effectively increased.This provides a theoretical basis for the application of high-density fermentation with Lactiplantibacillus plantarum J26 and the industrialization of fermented soy milk.

关 键 词：植物乳植杆菌J26 高密度发酵 工艺优化 豆乳 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS205.5[轻工技术与工程—食品科学与工程]