| L-乳酸生产菌干酪乳杆菌6028液体发酵条件的研究 |
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| 引用本文： | 李市场,朱朝阳,王敏.L-乳酸生产菌干酪乳杆菌6028液体发酵条件的研究[J].安徽农业科学,2008,36(35). |
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| 作者姓名： | 李市场 朱朝阳 王敏 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南洛阳,471003;河南科技大学食品与生物工程学院,河南洛阳,471003;河南科技大学食品与生物工程学院,河南洛阳,471003 |
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| 基金项目： | 河南科技大学科学研究基金 |
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| 摘 要： | 目的]寻求干酪乳杆菌6028发酵产酸的最佳条件。方法]以干酪乳杆菌6028为试验菌种,经斜面培养基、筛选培养基、种子培养基、发酵培养基培养后进行液体发酵,研究碳源、氮源、硫酸镁、磷酸氢二钾、乙酸钠、发酵温度和发酵时间对干酪乳杆菌6028 L-乳酸产量的影响。结果]当培养基中葡萄糖、氮源、无水乙酸钠、MgSO4.7H2O含量分别为14%、3.75%、0.5%、0.02%,发酵温度为34℃、发酵时间为96 h时,L-乳酸产量最高。在此条件下,L-乳酸的产量达到97.03 g/L。结论]干酪乳杆菌6028的最佳培养基组成为:葡萄糖、蛋白胨、牛肉膏、酵母膏、无水乙酸钠、MgSO4.7H2O、MnSO4.7H2O、碳酸钙分别为140、15、15、7.5、5、0.2、0.05、100 g/L、吐温-80 1 ml、pH值6.8。最佳发酵时间和温度分别为96 h、34℃。
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| 关 键 词： | 干酪乳杆菌(Lactobacillus casei)6028 L-乳酸 培养基 发酵 |
Study on Liquid Fermentation Condition of Lactobacillus casei 6028 |
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| Abstract: | Objective] The study was to seek the optimum condition for fermentation and acid-producing of Lactobacillus casei 6028.Method] With L.casei 6028 as the tested strain,the liquid fermentation was conducted after L.casei 6028 was cultured in medium of slant,screening,seed and fermentation,the effects of C source,N source,magnesium sulfate,potassium phosphate dibasic,sodium acetate,fermentation temperature,fermentation time on the yield of L-lactic acid produced by L.casei 6028 were studied.Result] When the content of glucose,N source,sodium acetate anhydrous and MgSO4·7H2O in medium were 14%,3.75%,0.5%,0.02%,and the fermentation temperature was 34 ℃,fermentation time was 96 h,the yield of L-lactic acid was the highest,under this condition,the yield of L-lactic acid could reach 97.03 g/L.Conclusion] The optimum medium composition for L.casei 6028 was glucose,peptone,beef extract,yeast extract,sodium acetate anhydrous,MgSO4·7H2O,MnSO4·7H2O,calcium carbonate of 140,15,15,7.5,5,0.2,0.05,100 g/L,tween-80 1 ml/L,pH value of 6.8,and the optimum fermentation time and fermentation temperature were 96 h,34 ℃ resp. |
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| Keywords: | Lactobacillus casei 6028 L-lactic acid Medium Fermentation |
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