纳豆芽孢杆菌的培养基配方优化及菌粉制备  

Optimization of culture medium formulation and bacterial powder preparation for Bacillus subtilis natto

作　　者：王艳妮 孙飞龙[1] 何琪钰 潘禹澄 井欣蕊 WANG Yanni;SUN Feilong;HE Qiyu;PAN Yucheng;JING Xinrui(College of Environmental and Chemical Engineering,Xi'an University of Engineering,Xi'an 710600,China)

机构地区：[1]西安工程大学环境与化学工程学院,西安710600

出　　处：《包装与食品机械》2025年第2期58-65,共8页Packaging and Food Machinery

基　　金：陕西省重点研发计划项目(2023-YBNY-167);国家级大学生创新创业训练项目(S202310709056);西安市科技计划高校院所科技人员服务企业项目(22GXFW0040)。

摘　　要：为提高纳豆芽孢杆菌发酵液中的活菌数,通过单因素和正交试验对其液体发酵培养基成分及培养条件进行优化。考察不同碳源、氮源、无机盐及其配比对菌体生长的影响,优化离心速度、保护剂种类及菌泥与保护剂的质量比例,以制备纳豆芽孢杆菌菌粉,并将其应用于炒青绿茶中。通过定期检测绿茶的主要理化成分及感官情况,评估其保鲜效果。结果表明,纳豆芽孢杆菌的最适培养基组成为葡萄糖体积分数1.5%、酵母膏体积分数1.5%、KH_(2)PO_(4)体积分数1.5%。在此条件下培养,活菌数高达9.4×10^(9)个/mL。优化后菌粉的活菌数稳定为7.35×10^(9)个/mL。放置1年后,添加菌粉的样品中,茶多酚含量从21.75%降至15.01%,叶绿素含量从2.68 mg/g降至1.98 mg/g;未添加菌粉的样品中,茶多酚和叶绿素含量分别降至14.44%和1.69 mg/g。研究为纳豆芽孢杆菌的高效生产及绿茶保鲜技术的开发提供新思路。To increase the viable cell count in Bacillus subtilis natto fermentation broth,this study optimized the liquid fermentation medium composition and culture conditions through single-factor and orthogonal experiments.The effects of different carbon sources,nitrogen sources,inorganic salts,and their ratios on bacterial growth were investigated.The centrifugation speed,protective agent type,and mass ratio of bacterial sludge to protective agent were optimized to prepare Bacillus subtilis natto powder,which was then applied to roasted green tea.The preservation effect was evaluated by periodically monitoring the main physicochemical components and sensory characteristics of the tea.Results showed that the optimal medium composition consisted of 1.5%volume fraction of glucose,1.5%volume fraction of yeast paste and 1.5%volume fraction of KH2PO4.Under this condition,the viable cell count reached 9.4×10^(9) CFU/mL.The optimized bacterial powder maintained a stable viable count of 7.35×10^(9) CFU/mL.After one year of storage,tea polyphenol content in treated samples decreased from 21.75%to 15.01%,and chlorophyll content decreased from 2.68 mg/g to 1.98 mg/g,compared to 14.44%and 1.69 mg/g in untreated samples,respectively.This study provides new insights for efficient Bacillus subtilis natto production and green tea preservation technology development.

关 键 词：纳豆芽孢杆菌 培养基优化 菌粉制备 绿茶 保鲜效果 

分 类 号：TS201.3[轻工技术与工程—食品科学]