摘要
目的:解析瑞士乳杆菌H11的最适营养需求,探究其成本低、活菌数高的培养基配方。方法:以活菌数、菌体密度、最大比生长速率为指标,通过单因素实验,Box-Behnken响应面试验设计,确定瑞士乳杆菌H11的最适培养条件。结果:优化后的瑞士乳杆菌H11最佳静态发酵培养基配方为:乳糖29.70 g/L,酵母浸粉FM80841.78 g/L,酵母蛋白胨FP10213.93 g/L,柠檬酸钠2.02 g/L,无水乙酸钠5.05 g/L,K_(2)HPO_(4)2.02 g/L,MgSO_(4)·7H_(2)O 0.20 g/L,MnSO_(4)·5H_(2)O 0.06 g/L,Tween-801.00 g/L,L-半胱氨酸盐酸盐0.30 g/L,维生素B60.01 g/L。优化后高密度培养的瑞士乳杆菌H11发酵液活菌数为(9.02±0.23)×10^(9)CFU/mL。结论:对瑞士乳杆菌H11最适培养条件的解析,确定了该菌可工业化生产的最适发酵工艺。在提高其活菌数的同时,降低了生产成本,为瑞士乳杆菌H11的工业化生产提供了理论依据。
Objective:To analyze the optimal nutritional requirements of Lactobacillus helveticus H11,so as to explore its low cost and high viable count medium formulation.Methods:The optimal nutritional requirements of Lactobacillus helveticus H11 were determined by single-factor experiment with Box-Behnken response surface test design using viable bacterial count,bacterial density and maximum specific growth rate as indicators.Results:The optimized optimal static fermentation medium formulation of Lactobacillus helveticus H11 was obtained as follows:lactose 29.70 g/L,yeast extract FM80841.78 g/L,yeast peptone FP10213.93 g/L,Sodium citrate 2.02 g/L,sodium acetate 5.05 g/L,K_(2)HPO_(4)2.02 g/L,MgSO_(4)·7H_(2)O 0.20 g/L,MnSO_(4)·5H_(2)O 0.06 g/L,Tween-801.00 g/L,L-cysteine hydrochloride 0.30 g/L,vitamin B60.01 g/L.The viable bacteria count of Lactobacillus helveticus H11 fermentation broth after optimized high-density culture was(9.02±0.23)×10^(9) CFU.Conclusion:By analyzing the optimal nutritional requirements of Lactobacillus helveticus H11,the optimal fermentation process for the industrial production of Lactobacillus helveticus H11 was determined,and the production cost was reduced while increasing the viable bacterial count,which provides a theoretical basis for the industrial production of Lactobacillus helveticus H11.
作者
聂新
宗晓婕
武弘理
刘凯龙
于洁
姚国强
Nie Xin;Zong Xiaojie;Wu Hongli;Liu Kailong;Yu Jie;Yao Guoqiang(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering,Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products,Inner Mongolia Agricultural University,Hohhot 010018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第10期167-179,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
内蒙古自治区自然科学基金项目(2022QN 03021)
国家重点研发计划项目(2022YFD 2100700)
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-36)。
关键词
瑞士乳杆菌
营养需求解析
高密度培养
最大比生长速率
响应面试验
Lactobacillus helveticus
nutrient requirement analysis
high-density culture
maximum specific growth rate
response surface test
