Plackett-Burman Design优化德氏乳杆菌增殖培养基的研究.docVIP

Plackett-Burman Design优化德氏乳杆菌增殖培养基的研究 蒋艾廷 李宝坤 金 丹 赵利利 乔传丽 （石河子大学食品学院，新疆 石河子 832000） 摘 要：试验对一株来源于传统酸奶的优良德氏乳杆菌（?Lactobacillus delbrueckii）ATx生长所需的增殖因子进行了研究。在MRS培养基的基础上，测定了ATx的生长曲线，并选取谷氨酸钠、磷酸吡哆醛、抗坏血酸、乳糖、胡萝卜汁、番茄汁、pH为增殖因子。采用单因素试验确定每个因子的最优水平，Plackett-Burman Design考察各因子对ATx细胞增殖的影响，通过最陡爬坡与中心组合试验对增殖因子进行优化。结果表明：谷氨酸钠（P<0.05）、啤酒（P<0.05）以及pH（P<0.05）对ATx的增殖具有显著影响，当MRS培养基中添加啤酒26.81 mL/L、谷氨酸钠21.46 g/L、初始pH值为6.37时，德氏乳杆菌的活菌数最大为(7.56±0.23)×109 cfu/mL，为高活性发酵剂的制备提供了理论参考。 关键词：德氏乳杆菌；生长曲线；增殖因子；Plackett-Burman Design Optimization of Enrichment Medium for Lactobacillus delbrueckii by Plackett-Burman Design JIANG Ai－ting LI Bao－kun JIN Dan ZHAO Li－li QIAO Chuan－li (College of Food Engineering, Shihezi University, Shihezi, xinjiang 832000,China) Abstract: This?paper?studys?on?proliferative?facters?required?for?growth?of?a?fine?strain, named ATx(Lactobacillus delbrueckii), which was dericed from the traditional yogurt . Best on the MRS mediun , the growth curve of ATx was determined and the sodium glutamate, pyridoxal phosphate, ascorbic acid, lactose, fresh carrot juice, tomato juice and pH were selected as proliferative facters. Single factor test was used to determine the optimal level of each factor, the effect of various factors on the proliferation of ATx cells was investigated by Plackett-Burman Design and steepest ascent and center combination test was used to optimize proliferative factors. The results showed that sodium glutamate (P<0.05), beer (P<0.05) and pH ( P<0.05) have a significant effect on the proliferation of ATx, and when MRS mediun with the conbination of beer 26.81 mL/L, monosodium glutamate 21.46 g/L and initial pH value was 6.37, The maximum number of viable bacteria of ATx was (7.56±0.23)× 109 cfu/mL, which provides theoretical references?for production?of?starter?culture?with?high?viability. Key words: Lactobacillus?delbrueckii; Growth curve; Multiplication factor; Plackett-Burman Design 随着乳酸菌对人体益生作用的不断深入研究与揭示，乳酸菌类制品逐渐受到人们的青睐，发酵乳制品的消费量呈快速增长趋势，各类乳酸菌制品也层出不穷[收