超声波辅助副干酪乳杆菌发酵脱脂乳粉制备多肽的动力学研究
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摘要
本文以脱脂乳粉为原料,采用副干酪乳杆菌发酵制备多肽,对超声波处理组与未超声组的发酵过程分别建立发酵动力学模型并进行比较和分析。研究发现两种发酵过程菌体生长均符合Logistic模型,其中超声组模型中的最大比生长速率X_(max)比未超声组提高14.2%;两种发酵过程的产物生成均符合Luedeking和Piret提出的动力学模型,其中超声组模型中与菌体量相关联的产物合成常数β比未超声组提高99.62%;两种发酵过程的底物消耗均符合Luedeking-Piret模型,其中超声组模型中的底物用于菌体生长的得率常数Y_(x/s)比未超声组的提高14.78%。研究结果说明超声波处理可加速细胞生长,促进发酵反应的进行,提高发酵效率。
In this paper,the skimmed milk powder was used as raw material to prepare the peptides by fermentation of Lactobacillus paracasei. Fermentation kinetic models were established to compare the fermentation process of the ultrasonic treatment group and the non-ultrasound group. Results showed that the growth of the bacteria in both fermentation processes was consistent with Logistic model. The maximum specific growth rate(X_(max))in the ultrasonic group was 14.20% higher than that in the non-ultrasonic group. The product formation of the two fermentation processes conformed to the kinetic model proposed by Luedeking and Piret,in which the product constant(β)associated with cell growth in the ultrasonic group model increased by 99.62% compared with the non-ultrasonic group. The substrate consumption of both processes were in accordance with the Luedeking-Piret model. The yield of the substrate cell growth constant(Y_(x/s))in the ultrasonic group model was increased by 14.78% compared with the non-ultrasonic group. The research results showed that ultrasonic treatment could accelerate cell growth,promote the fermentation reaction and increase the fermentation efficiency.
In this paper,the skimmed milk powder was used as raw material to prepare the peptides by fermentation of Lactobacillus paracasei. Fermentation kinetic models were established to compare the fermentation process of the ultrasonic treatment group and the non-ultrasound group. Results showed that the growth of the bacteria in both fermentation processes was consistent with Logistic model. The maximum specific growth rate(X_(max))in the ultrasonic group was 14.20% higher than that in the non-ultrasonic group. The product formation of the two fermentation processes conformed to the kinetic model proposed by Luedeking and Piret,in which the product constant(β)associated with cell growth in the ultrasonic group model increased by 99.62% compared with the non-ultrasonic group. The substrate consumption of both processes were in accordance with the Luedeking-Piret model. The yield of the substrate cell growth constant(Y_(x/s))in the ultrasonic group model was increased by 14.78% compared with the non-ultrasonic group. The research results showed that ultrasonic treatment could accelerate cell growth,promote the fermentation reaction and increase the fermentation efficiency.
引文
[1]丁瑞雪,武俊瑞,岳喜庆,等.益生菌对肠道营养健康调控作用的研究进展[J].中国乳品工业,2018(1):24-32.
[2]惠翌昕.发酵羊乳产抗氧化肽乳杆菌的筛选及产肽条件优化[D].西安:陕西科技大学,2016.
[3]杨丽娜.不同羊乳基质发酵制备抗氧化肽机器功能性研究[D].杨凌:西北农林科技大学,2017.
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[5]陈苏婉,汤颖秀,代春华,等.副干酪乳杆菌发酵制备牛乳抗氧化肽饮料工艺优化[J].乳业科学与技术,2017,40(5):1-7.
[6]王勇,张锦玲,张立明,等.复合酵母菌固态发酵动力学模型的建立[J].中国酿造,2015(4):66-71.
[7]代志凯,印遇龙,阮征.微生物发酵动力学模型及其参数拟合的软件实现[J].计算机与应用化学,2011,28(4):437-441.
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[10]孟掉琴,吴霞,岳田利,等.混菌发酵苹果浊汁的益生菌筛选及其发酵动力学模型构建[J/OL].食品科学,2019.
[11]陈苏婉.超声波辅助副干酪乳杆菌发酵制备多肽发酵乳的研究[D].苏州:江苏大学,2018.
[12]中华人民共和国卫生部.GB 5009.7-2016 食品安全国家标准食品中还原糖的测定方法[S].北京:中国标准出版社,2016.
[13]中华人民共和国卫生部.GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[14]张龙翔.生化实验与技术[M].北京:教育出版社,1997.
[15]Thimyphuc N,Yuankun L,Zhou W.Stimulating fermentative activities of bifidobacterial in milk by high intensity ultrasound[J].International Dairy Journal,2009,19(6-7):410-416.
[16]王袭.超声波处理对黑米酒部分理化特性的影响研究[D].西安:陕西师范大学,2016.
[17]任国谱,李忠海,彭美纯,等.奶粉中低聚肽质量浓度测定方法[J].中国乳品工业,2007,35(10):47-50.
[18]万月.德氏乳杆菌QS701产ACE 抑制肽条件的优化及其活性的研究[D].呼和浩特:内蒙古农业大学,2016.
[19]Monod J.The growth of bacterial cultures[J].Ann Rev Microbiol,1978,3(6):139-162.
[20]Luedeking R,Piret E L.A kinetic study of the lactic acid fermentation.Batch process at controlled pH[J].Biotechnology and Bioengineering,2000,67(6):636-644.
[2]惠翌昕.发酵羊乳产抗氧化肽乳杆菌的筛选及产肽条件优化[D].西安:陕西科技大学,2016.
[3]杨丽娜.不同羊乳基质发酵制备抗氧化肽机器功能性研究[D].杨凌:西北农林科技大学,2017.
[4]刘聃,曾凡坤.花生蛋白多肽饮料肽含量测定重复性差原因研究[J].粮食与油脂,2012,25(6):24-27.
[5]陈苏婉,汤颖秀,代春华,等.副干酪乳杆菌发酵制备牛乳抗氧化肽饮料工艺优化[J].乳业科学与技术,2017,40(5):1-7.
[6]王勇,张锦玲,张立明,等.复合酵母菌固态发酵动力学模型的建立[J].中国酿造,2015(4):66-71.
[7]代志凯,印遇龙,阮征.微生物发酵动力学模型及其参数拟合的软件实现[J].计算机与应用化学,2011,28(4):437-441.
[8]苏敬红.产L-乳酸的嗜热乳酸杆菌(T-1)发酵动力学研究[J].现代食品科技,2007,23(3):30-32.
[9]何荣海,邢欢,刘磊,等.液态发酵制备菜籽粕多肽的动力学研究[J].中国粮油学报,2016,31(9):69-74.
[10]孟掉琴,吴霞,岳田利,等.混菌发酵苹果浊汁的益生菌筛选及其发酵动力学模型构建[J/OL].食品科学,2019.
[11]陈苏婉.超声波辅助副干酪乳杆菌发酵制备多肽发酵乳的研究[D].苏州:江苏大学,2018.
[12]中华人民共和国卫生部.GB 5009.7-2016 食品安全国家标准食品中还原糖的测定方法[S].北京:中国标准出版社,2016.
[13]中华人民共和国卫生部.GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[14]张龙翔.生化实验与技术[M].北京:教育出版社,1997.
[15]Thimyphuc N,Yuankun L,Zhou W.Stimulating fermentative activities of bifidobacterial in milk by high intensity ultrasound[J].International Dairy Journal,2009,19(6-7):410-416.
[16]王袭.超声波处理对黑米酒部分理化特性的影响研究[D].西安:陕西师范大学,2016.
[17]任国谱,李忠海,彭美纯,等.奶粉中低聚肽质量浓度测定方法[J].中国乳品工业,2007,35(10):47-50.
[18]万月.德氏乳杆菌QS701产ACE 抑制肽条件的优化及其活性的研究[D].呼和浩特:内蒙古农业大学,2016.
[19]Monod J.The growth of bacterial cultures[J].Ann Rev Microbiol,1978,3(6):139-162.
[20]Luedeking R,Piret E L.A kinetic study of the lactic acid fermentation.Batch process at controlled pH[J].Biotechnology and Bioengineering,2000,67(6):636-644.