不同营养元素对开菲尔多糖产量的影响-食品科学.PDFVIP

※加工工艺 Journal of Dairy Science and Technology 2014, Vol.37 No.2 24 不同营养元素对开菲尔多糖产量的影响 * 范秀芳，陈 钢 ，耿英龙，简素平 （南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047 ） 摘  要：开菲尔是一种由开菲尔粒发酵的功能性酒精性的乳制品。在开菲尔粒发酵培养期间，对外加营养元素进行 单因素与正交试验，以研究其对开菲尔多糖产量的影响。结果表明：在无菌灭菌乳中添加3%麦芽糖、4%蔗糖、4% L 葡萄糖时，开菲尔多糖的产量最高，达到1.92 g/L ；在无菌灭菌乳中添加酵母膏0.2%、蛋白胨1%、 -酪氨酸0.004% 时，开菲尔多糖的产量最高，达到2.07 g/L ；在无菌灭菌乳中添加0 .4 % KH PO 、0.08% MgSO ·7H O 、0.02% 2 4 4 2 CaCO3 、0.25%NaCl时，开菲尔多糖的产量最高，达到2.0 1 g/L 。 关键词：开菲尔；营养元素；发酵；多糖 Effects of Different Nutrients on Polysaccharide Production during Kefir Fermentation * FAN Xiu-fang, CHEN Gang , GENG Ying-long, JIAN Su-ping (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract: In this study, the production of polysaccharides by kefir grains during milk fermentation was optimized with respect to the amount of nutrients added to the fermentation medium (sterilized milk) employing one-factor-at-a-time and orthogonal array design methods. The results showed that the optimal carbon sources added to sterilized milk were 3% maltose, 4% sucrose and 4% glucose, resulting in a maximum yield of polysaccharides of 1.92 g/L, the optimal nitrogen sources were 0.2% yeast extract, 1% peptone and 0.004% L -tyrosine, resulting in a maximum yield of polysaccharides of 2.07 g/L, and the optimal inorganic salts were 0.4% KH PO , 0.08% MgSO ·7H O, 0.02% CaCO and 0.25% NaCl, resulting in a 2 4