嗜热链球菌JM108发酵动力学模型的建立  

Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108

作　　者：孙文 李宝磊 侯保朝 洪维鍊 何剑 梁超 张宇[1] 满朝新[1] 姜毓君[1] 郭鸰[1] SUN Wen;LI Baolei;HOU Baochao;HONG Weilian;HE Jian;LIANG Chao;ZHANG Yu;MAN Chaoxin;JIANG Yujun;GUO Ling(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Center of Technology Innovation for Dairy,Shanghai 201111,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]国家乳业技术创新中心,上海201111

出　　处：《食品工业科技》2025年第3期159-165,共7页Science and Technology of Food Industry

基　　金：呼和浩特科技计划资助项目(2021-国家乳创中心-6)。

摘　　要：本研究以嗜热链球菌JM108的生长和代谢为研究对象,以建立随时间变化模型,模拟细菌的生长、产物合成以及底物消耗的动力学变化。在M17培养基中接种嗜热链球菌JM108,每隔2 h对发酵体系内的嗜热链球菌JM108活菌数、乳酸含量以及葡萄糖含量进行测定,采用3种经典模型Logistic模型、Boltzmann模型和SGompertz模型对实验值进行非线性拟合。非线性拟合结果表明,Logistic模型最适合用于描述细菌生长动力学、乳酸生成动力学和葡萄糖消耗动力学,其R2值分别为0.9974、0.9947和0.9964,均大于0.99,拟合值与实验值的误差均小于15%,拟合良好,表明所建立的动力学模型能够较好地预测发酵过程的动态变化。嗜热链球菌JM108生长量动力学方程为:y=8.59+-2:39/1+(x/2.32)^(0.02);乳酸生成量动力学方程为:y=1.05+-1:061+(x/3.67)^(3.23);葡萄糖消耗量动力学方程为:y=0.02+0.151+(x/3.47)^(3.90)。建立嗜热链球菌JM108的发酵动力学模型,为描述发酵的动力学特征提供了理论支持。This study examined the growth and metabolism of Streptococcus thermophilus JM108 to establish a timevarying model that simulated the dynamics of bacterial growth,product synthesis,and substrate consumption.Streptococcus thermophilus JM108 was inoculated into M17 medium.The viable bacteria count,lactic acid content,and glucose content of Streptococcus thermophilus JM108 in the fermentation system were measured every 2 h.The measured values were nonlinearly fitted using the three classical models:Logistic model,Boltzmann model,and SGompertz model.The results of the nonlinear fitting indicated that the Logistic model was the most appropriate for describing the kinetics of bacterial growth,lactic acid generation,and glucose consumption.The R2 values for the three cases were 0.9974,0.9947,and 0.9964,respectively,all greater than 0.99.The errors between the fitted and experimental values were less than 15%,indicating a good fit.This suggested that the established dynamic model could predict the dynamic changes of the fermentation process.The growth kinetics equation of Streptococcus thermophilus JM108 wasy=8.59+-2:39/1+(x /2.32)^(0.02).The kinetic equation for lactic acid production was y=1.05+-1:061+(x/3.67)^(3.23).The kinetic equation for glucose consumption was y=0.02+0.151+(x /3.47)^(3.90).A fermentation kinetics model was established for Streptococcus thermophilus JM108 to provide theoretical support for describing the fermentation process.

关 键 词：嗜热链球菌JM108 发酵 发酵过程 非线性拟合 发酵动力学模型 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]