基于Plackett–Burma的湖南芥菜发酵菌种高密度培养条件优化.docVIP

基于Plackett–Burma的湖南芥菜发酵菌种高密度培养条件优化 侯爱香 王一淇 姜辉 郑旭 李宗军 湖南农业大学食品科学技术学院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 为实现湖南芥菜发酵菌种的高密度培养, 以感官评分和亚硝酸盐含量为评价指标, 从自然发酵湖南芥菜中筛选出合适作芥菜发酵剂的LA与R6组合混合菌种和R2单一菌种。采用Plackett–Burma从11种营养物质中筛选出葡萄糖、硫酸铵、胰蛋白胨、牛肉膏为LA与R6混合菌种的主要增殖物质;乳清粉、硫酸铵、胰蛋白胨、酵母浸出粉为R2菌种的主要增殖物质。通过布列可特—博曼 (Plackett–Burma) 设计方法和正交试验, 得出LA与R6混合菌种培养基最优配方是葡萄糖3%、牛肉膏1.5%、硫酸铵0.5%、胰蛋白胨1%, pH 6.0, 在此优化条件下, 以3%的接种量, 于33℃培养发酵21 h, 菌落总数达3.62×1010 cfu/mL。R2菌种最优培养基配方为乳清粉4%, 硫酸铵1.5%, 胰蛋白胨0.5%, 酵母浸出粉2%, pH 6.0, 在此优化培养条件下, 以3%接种量于29℃培养发酵21 h, 菌落总数达1.85×1012 cfu/mL。 关键词： 芥菜; 发酵; 高密度培养; 乳酸菌; 布列可特—博曼设计方法; 作者简介：侯爱香 (1982—) , 女, 湖南临湘人, 博士研究生, 讲师, 主要从事食品微生物技术和食品文化研究, aixianghou@163.com; 作者简介：李宗军, 教授, 主要从事食品生物技术研究, hnlizongjun@163.com 收稿日期：2017-06-21 基金：湘潭市科技计划重点项目 (NY–Z Optimizing the high–density culture conditions for bacteria fermentation of chinese leaf mustard based on Plackett–Burman HOU Aixiang WANG Yiqi JIANG Hui ZHENG Xu LI Zongjun College of Food Science and Technology, Hunan Agricultural University; Abstract： In order to obtain high–density cultivation condition for the fermentation of Hunan brassica juncea, mixed strains of LA and R6, and single strain R2 which were suitable for the mustard starter culture, were screened out in the natural fermentation process based on indicators of sensory evaluation and nitrite content. 11 kinds of nutrients including glucose, ammonium sulfate, tryptone and beef extract were screened out as the main proliferation substances for mixed strains of LA and R6 according the result of Plackett–Burma design method; while whey powder, ammonium sulfate, tryptone and yeast extract powder were screened out for those of strain R2. The results showed that the optimum formula for mixed culture medium of LA and R6 was consisted of 3% glucose, 1.5% beef extract, 0.5% ammonium sulfate, and 1% tryptone in pH 6.0. The total number of colonies could reach to 3.62×1010 cfu/mL in the formula with conditions of 3% inocu