响应面法优化棒状乳杆菌HS4廉价增殖培养基研究
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摘要
本研究对棒状乳杆菌的廉价增殖培养基进行筛选及优化,以达到降低棒状乳杆菌菌剂的生产成本。通过比较棒状乳杆菌HS4在9种基础培养基中的生长情况,确定冬瓜基础培养基为增殖基础培养基;经单一营养因子试验和Plackett-Burman设计试验,确定影响棒状乳杆菌HS4增殖的3个重要因素分别为大豆蛋白胨、牛肉膏和酵母浸粉;经响应面分析进行回归优化,获得最佳冬瓜增殖培养基配方为:冬瓜基础培养基(1L),大豆蛋白胨(19.7g/L),酵母浸粉(19.4g/L)和牛肉膏(1.94g/L),活菌数达到39.81×108 CFU/mL。
In order to reduce the producing cost,the low-cost culture medium for Lactobacillus coryniformiswas optimized in this study.Compared with other medium,the wax gourd medium had the best enriching effect for the growth of Lactobacillus coryniformis HS4.The single factor experiments were used to detect the important factors that influence the growth of Lactobacillus coryniformis,and soy peptone,beef extract and yeast extract were selected as the factors.Response surface method was successfully used for regression optimization of the wax gourd media.The formula for the optimum wax gourd medium with the maximum microbial number(39.81×108 CFU/mL)was:19.7g/L soy peptone,19.4g/L beef extract and 1.94g/L yeast extract.
In order to reduce the producing cost,the low-cost culture medium for Lactobacillus coryniformiswas optimized in this study.Compared with other medium,the wax gourd medium had the best enriching effect for the growth of Lactobacillus coryniformis HS4.The single factor experiments were used to detect the important factors that influence the growth of Lactobacillus coryniformis,and soy peptone,beef extract and yeast extract were selected as the factors.Response surface method was successfully used for regression optimization of the wax gourd media.The formula for the optimum wax gourd medium with the maximum microbial number(39.81×108 CFU/mL)was:19.7g/L soy peptone,19.4g/L beef extract and 1.94g/L yeast extract.
引文
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[11]Laref N,Guessas B,Kihal M.Antifungal compounds production in different temperatures,pH and on modified MRS agar by Lactobacillus strains[J].Journal of Biological Sciences,2013,13(2):94-99.
[12]Yi L,Dang J,Zhang L,et al.Purification,characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN8[J].Food Control,2016,67:53-62.
[13]张庆峰,吴祖芳,翁佩芳,等.浙东腌冬瓜优势乳酸菌的分离及产酶特性分析[J].现代食品科技,2016,(3):119-125.
[14]赵鸭美,刘林,安静莹,等.1株海洋乳酸菌的鉴定及生物学特性的初步研究[J].北京联合大学学报:自然科学版,2013,27(2):59-63.
[15]万红兵,田洪涛,山丽杰,等.嗜热链球菌与保加利亚乳杆菌麦芽复合汁增殖培养基的优化筛选[J].食品与发酵工业,2006,32(6):51-55.
[16]王菲菲.乳酸乳球菌乳脂亚种BTQY-112增殖培养基的优化[J].食品研究与开发,2016,37(12):159-162.
[17]梁莉,程晨,张柳茵,等.乳酸菌和酵母菌复合发酵南瓜汁工艺研究[J].食品研究与开发,2016,37(13):88-89.
[2]Bustos G,Moldes A B,Alonso J L,et al.Optimization of D-lactic acid production by Lactobacillus coryniformis using response surface methodology[J].Food Microbiology,2004,21(2):143-148.
[3]刘云鹤.高效乳酸菌增殖培养基的筛选[J].淮海工学院学报,2003,12(4):59-62.
[4]山丽杰,田洪涛,贾英民,等.浓缩型乳酸菌发酵剂制备中几个技术关键问题的探讨[J].中国乳品工业,2002,30(5):66-69.
[5]Martín R,Olivares M,Marín M L,et al.Characterization of a reuterin-producing Lactobacillus coryniformis strain isolated from a goat's milk cheese[J].International Journal of Food Microbiology,2005,104(3):267-277.
[6]吴蕊.泡菜中优良乳酸菌的筛选及高效混合菌株发酵剂研制[D].保定:河北农业大学,2008.
[7]孟祥晨.乳酸菌与乳品发酵剂[M].北京:科学出版社,2009.
[8]卢海强,霍文敏,谷新晰,等.产亚硝酸盐还原酶低温乳酸菌的筛选鉴定及发酵特性[J].河北农业大学学报,2015,38(1):87-91.
[9]冯婷婷,方芳,堵国成,等.抗革兰阴性菌的棒状乳杆菌分离及其生产安全性评价[J].食品科技,2012,37(11):2-6.
[10]Torres A C,Vannini V,Bonacina J,et al.Cobalamin production by Lactobacillus coryniformis:biochemical identification of the synthetized corrinoid and genomic analysis of the biosynthetic cluster[J].BMC Microbiology,2016,16(1):240-249.
[11]Laref N,Guessas B,Kihal M.Antifungal compounds production in different temperatures,pH and on modified MRS agar by Lactobacillus strains[J].Journal of Biological Sciences,2013,13(2):94-99.
[12]Yi L,Dang J,Zhang L,et al.Purification,characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN8[J].Food Control,2016,67:53-62.
[13]张庆峰,吴祖芳,翁佩芳,等.浙东腌冬瓜优势乳酸菌的分离及产酶特性分析[J].现代食品科技,2016,(3):119-125.
[14]赵鸭美,刘林,安静莹,等.1株海洋乳酸菌的鉴定及生物学特性的初步研究[J].北京联合大学学报:自然科学版,2013,27(2):59-63.
[15]万红兵,田洪涛,山丽杰,等.嗜热链球菌与保加利亚乳杆菌麦芽复合汁增殖培养基的优化筛选[J].食品与发酵工业,2006,32(6):51-55.
[16]王菲菲.乳酸乳球菌乳脂亚种BTQY-112增殖培养基的优化[J].食品研究与开发,2016,37(12):159-162.
[17]梁莉,程晨,张柳茵,等.乳酸菌和酵母菌复合发酵南瓜汁工艺研究[J].食品研究与开发,2016,37(13):88-89.