多菌种发酵辣椒汁培养基配方的优化
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摘要
以肠膜明串珠菌(Leuconostoc mesenteroides)、植物乳杆菌(Lactobacillus plantarum)、发酵乳杆菌(Lactobacillus fermentum)和嗜酸乳杆菌(Lactobacillus acidophilus)为试验菌株,采用鲜辣椒汁为基础培养基,通过单因素试验确定最佳碳源、氮源和无机盐及其添加量。在此基础上,以上4种乳酸菌按照1∶1∶1∶1的配比混合后作为试验菌株,采用正交试验设计优化,多菌种发酵鲜辣椒汁培养基的配方。结果表明,最佳培养基配方为葡萄糖的添加量为4%,酵母浸膏的添加量为3%,磷酸氢二钾的添加量为0.2%,优化后培养基中乳酸菌浓度为8.45×109 CFU/mL,增殖效果良好。该研究为剁辣椒的产业化生产奠定了基础。
With Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus acidophilus as fermentation test strains, based on fresh pepper juice as culture medium, the optimal types and proportion of carbon sources, nitrogen sources and inorganic salts was determined by single factor experiments. On this basis, four strains of lactic acid bacteria by a mixture of 1 ∶1 ∶1 ∶1 were selected as experimental strains. The optimum formula of culture medium for multi-strains fermentation of pepper juice was optimized by orthogonal tests. The results showed that the optimum medium formula was glucose 4%, yeast extract 3% and K2 HPO_4 0.2%. The concentration of lactic acid bacteria in the optimized culture medium was 8.45×10~9 CFU/ml, which showed good multiplication effect. The study provided foundation for the industrialization of pepper.
With Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus acidophilus as fermentation test strains, based on fresh pepper juice as culture medium, the optimal types and proportion of carbon sources, nitrogen sources and inorganic salts was determined by single factor experiments. On this basis, four strains of lactic acid bacteria by a mixture of 1 ∶1 ∶1 ∶1 were selected as experimental strains. The optimum formula of culture medium for multi-strains fermentation of pepper juice was optimized by orthogonal tests. The results showed that the optimum medium formula was glucose 4%, yeast extract 3% and K2 HPO_4 0.2%. The concentration of lactic acid bacteria in the optimized culture medium was 8.45×10~9 CFU/ml, which showed good multiplication effect. The study provided foundation for the industrialization of pepper.
引文
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[10]董彩文,汤久停,李帅红,等.植物乳杆菌黄秋葵汁培养基的响应面优化[J].粮食与油脂,2016,29(4):42-44.
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[12]熊涛,黄锦卿,宋苏华,等.植物乳杆菌发酵培养基的优化及其高密度培养技术[J].食品科学,2011,32(7):262-268.
[13]田菊梅,梁琪,米兰,等.低温乳酸菌混菌培养增殖培养基的优化[J].中国酿造,2013,32(2):101-105.
[14]ARASARATNAM V,SENTHURAN A,BALASUBRAMANIAM K.Supplementation of whey with glucose and different nitrogen sources for lactic acid production by Lactobacillus delbrueckii[J].%Enzyme Microbial Technol,1996,19(7):482-486.
[15]韩爽,韩玲,王军,等.曲拉复合乳酸菌增殖培养基的优化[J].食品工业科技,2015,36(19):243-248.
[16]杨杰,谷新晰,李晨,等.响应面法优化植物乳杆菌绿豆乳增殖培养基[J].中国食品学报,2015,15(12):83-90.
[17]林巧.响应面法优化植物乳杆菌培养基的研究[J].中国酿造,2012,31(7):52-57.
[18]黄秀敏,张宜靖,李学优,等.植物乳杆菌发酵培养基的优化[J].安徽农业科学,2016,44(24):6-7.
[19]张瑶,李啸,潘冬瑞.Box-Benhnken设计优化植物乳杆菌培养基[J].天津农业科学,2013,19(7):1-5.
[2]左志芳,谢红兵,刘长忠,等.乳酸菌的生理功能及在饲料发酵中的应用[J].河南科技学院学报:自然科学版,2014,2(2):39-44.
[3]DE S I,DE B P,VERSTRAETE W.Cholesterol lowering in pigs through enhanced bacterial bile salt hydrolase activity[J].Brit J Nutr,1998,79(2):185-194.
[4]张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013,13(9):174-181.
[5]姜越君,刘素纯,李罗明,等.低盐风味麦辣酱发酵工艺研究[J].作物研究,2011,25(2):140-144.
[6]张传军,陈海云,钟宝,等.低盐西瓜翠泡菜生产工艺研究[J].吉林农业科技学院学报,2016,25(1):1-3.
[7]JI X,WU Y,WU X,et al.Effects of lactic acid bacteria inoculated fermentation on pickled cucumbers[J].Adv J Food Sci Technol,2013,5(12):1610-1617.
[8]杨玉新,任花,李丹.辣椒酱复合菌种发酵工艺的研究[J].中国酿造,2011,30(8):162-164.
[9]邓放明,李罗明,尹华,等.碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵试验[J].食品科学,2005,26(3):106-109.
[10]董彩文,汤久停,李帅红,等.植物乳杆菌黄秋葵汁培养基的响应面优化[J].粮食与油脂,2016,29(4):42-44.
[11]沈萍.微生物学实验[M].高等教育出版社,2007:70-73.
[12]熊涛,黄锦卿,宋苏华,等.植物乳杆菌发酵培养基的优化及其高密度培养技术[J].食品科学,2011,32(7):262-268.
[13]田菊梅,梁琪,米兰,等.低温乳酸菌混菌培养增殖培养基的优化[J].中国酿造,2013,32(2):101-105.
[14]ARASARATNAM V,SENTHURAN A,BALASUBRAMANIAM K.Supplementation of whey with glucose and different nitrogen sources for lactic acid production by Lactobacillus delbrueckii[J].%Enzyme Microbial Technol,1996,19(7):482-486.
[15]韩爽,韩玲,王军,等.曲拉复合乳酸菌增殖培养基的优化[J].食品工业科技,2015,36(19):243-248.
[16]杨杰,谷新晰,李晨,等.响应面法优化植物乳杆菌绿豆乳增殖培养基[J].中国食品学报,2015,15(12):83-90.
[17]林巧.响应面法优化植物乳杆菌培养基的研究[J].中国酿造,2012,31(7):52-57.
[18]黄秀敏,张宜靖,李学优,等.植物乳杆菌发酵培养基的优化[J].安徽农业科学,2016,44(24):6-7.
[19]张瑶,李啸,潘冬瑞.Box-Benhnken设计优化植物乳杆菌培养基[J].天津农业科学,2013,19(7):1-5.