保加利亚乳杆菌菌粉生产工艺研究.pdfVIP

食品科技 生物工程 FOOD SCIENCE AND TECHNOLOGY 2009 年第34 卷第7 期 保加利亚乳杆菌菌粉生产工艺 研究 付艳茹， 靳 烨* ( 内蒙古农业大学食品科学与工程学院，呼和浩特010018) 摘要： 通过对保加利亚乳杆菌NQ-2508 菌株的培养基、培养条件、生产工艺、冷冻干燥保护剂 及保存条件进行研究，结果表明：发酵培养基MRS 中主要物质最佳组合为葡萄糖2%+酪蛋白胨 1%+牛肉浸膏1%+酵母粉0.5% ，最佳生长温度为37 ℃，发酵终点pH 值为4.70~4.80 。冷冻干燥 保护剂最佳组合为海藻糖 10%+蔗糖8%+L-半胱氨酸1%+谷氨酸钠 1%，通过菌粉生产中试，获 得了活菌数达到5.0×1010 cfu/g 以上的冻干菌粉。并确定该菌粉适宜在低温条件下保存，为直投 式酸奶发酵剂产业化生产打下了基础。 关键词： 保加利亚乳杆菌；培养基；活菌数；生产工艺 中图分类号： TS 201.3 文献标志码： A 文章编号： 1005-9989(2009)07-0014-04 Study for production process of Lactobacillus bulgaricus powder FU Yan-ru, JIN Ye* (Food Science and Engineering College, Inner Mongolia Agricultural University, Huhhot 010018) Abstract: In this paper we study the optimal media, growth condition, product process, lyophilized protective and preservation condition for Lactobacillus bulgaricus NQ-2508, and determined the optimum combination of main compositions in MRS broth by orthogonal design is 2% (w/v) glucose, 1% (w/v) casein peptone, 1% (w/v) beef extract, 0.5%(w/v) yeast extract. We also determined the optimal growth temperature of NQ-2508 is 37 ℃ and terminal pH of 4.70~4.80, the optimal combination of freeze-drying protective agent is 10%(w/v) trehalose, 8% (w/v) sucrose, 1% (w/v)L -cysteine, 1% (w/v) sodium glutamate. We obtained the powder of lyophilized Lactobacillus bulgaricus through production pilot scale test and viable cell count was above 5.0×1010 cfu/g, and determined the proper preservation condition was low temperature. This study laid a foundation of commercia