高效水解乳糖乳酸菌的筛选及发酵条件优化  

Screening of Lactic Acid Bacteria with High Lactose-Hydrolyzing Ability and Optimization of Fermentation Conditions

作　　者：刘曜综 曾小群[1] 潘道东[1] 王贤斌[1] 沈建良 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]河北科技师范学院动物科技学院,河北秦皇岛066000 [3]浙江卓旺农业科技有限公司,浙江湖州313014

出　　处：《食品科学》2015年第3期90-93,共4页Food Science

基　　金：国家自然科学基金青年科学基金项目(41406165);国家星火计划项目(2014GA701048;2013GA701018);浙江省科学技术厅重大科技专项计划项目(2012C12016-1)

摘　　要：我国新疆地区传统酸马奶中乳酸菌资源丰富,为获得高效降解乳糖的乳酸菌及其发酵条件,本实验从分离自新疆酸马奶的14 株乳酸菌中,筛选出1 株高效水解乳糖的发酵乳杆菌RB-6,其乳糖水解率达37%。进一步利用单因素试验和正交试验对发酵乳杆菌RB-6的发酵温度、接种量和发酵时间进行优化,获得其乳糖水解率最高的发酵条件为:发酵温度39 ℃、接种量3%、发酵时间8 h。发酵乳杆菌RB-6在该条件下发酵酸奶的乳糖水解率达47%,比优化前提高了10%。Koumiss, a traditional fermented mare’s milk in Xinjiang province of China, is an abundant source of lactic acid bacteria. Fourteen strains of lactic acid bacteria from Koumiss were screened for lactose-hydrolyzing ability. A strain of Lactobacillus fermentum RB-6 with high rate of lactose hydrolysis (37%) was obtained. Single-factor and orthogonal array designs were used to optimize the inoculum quantity, fermentation temperature, and fermentation time for the selected strain. The results indicat ed that when the fermentation was carried out for 8 h with an inoculum size of 3% at 39 ℃, the rate of lactose hydrolysis was 47%, which was increased by 10% as compared with that before optimization.

关 键 词：筛选 乳糖水解 乳酸菌 发酵条件 优化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]