瑞士乳杆菌和鼠李糖乳杆菌混合培养条件优化及冻干菌粉的制备
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摘要
在MRS基础培养基中,将瑞士乳杆菌和鼠李糖乳杆菌进行混合发酵培养,MRS培养基其他成分不变,对培养基中的碳源、有机氮源进行优化,通过单因素试验,得出最优的碳源为麦芽糖、有机氮源为大豆蛋白胨;对两株菌的混合培养液进行真空冷冻干燥,并对冻干过程中的离心条件以及冻干保护剂进行优化,结果表明,菌液在离心转速6 000 r/min,离心时间15 min,冻干保护剂添加量按质量分数为脱脂奶粉14%、海藻糖6%、甘油4%的条件下菌液的存活率最高。
In MRS basal medium, Lactobacillus helveticus and Lactobacillus rhamnosus were cultured and fermented MRS medium other components unchanged, the carbon source and organic nitrogen source in the medium were optimized. Through a single factor test, the optimumcarbon source was maltose, and the organic nitrogen source was soybean peptone; the mixed culture medium of two strains was vacuumfreeze-dried and the freeze-drying process of centrifugal conditions and freeze-dried protective agent to optimize. The results show that thesurvival rate of the bacteria is the highest by in the centrifugal speed 6 000 r/min, centrifugal time 15 min and freeze-dried protective agent for skimmed milk powder 14%, trehalose 6%, glycerol 4%.
In MRS basal medium, Lactobacillus helveticus and Lactobacillus rhamnosus were cultured and fermented MRS medium other components unchanged, the carbon source and organic nitrogen source in the medium were optimized. Through a single factor test, the optimumcarbon source was maltose, and the organic nitrogen source was soybean peptone; the mixed culture medium of two strains was vacuumfreeze-dried and the freeze-drying process of centrifugal conditions and freeze-dried protective agent to optimize. The results show that thesurvival rate of the bacteria is the highest by in the centrifugal speed 6 000 r/min, centrifugal time 15 min and freeze-dried protective agent for skimmed milk powder 14%, trehalose 6%, glycerol 4%.
引文
[1]钱程,霍贵成,马微.鼠李糖乳杆菌(LGG)的功能特性及其应用前景[J].食品科技,2005(09):94-98.
[2]孙囝,瑞士乳杆菌发酵剂制备及其发酵产物生物活性的评价[J].天津科技大学学报2009(05):57-68.
[3]马鹏飞,陈有亮,金鸟君.鼠李糖乳杆菌功能特性的研究进展[J].科技通报,2009(02):202-206.
[4]陈晓刚,刘爱文,陈忻,等.芝麻蛋白酶解液的抗氧化性能[J].食品科学,2010,31(21):85-86.
[5]刘成国,易文芝,周辉.高活菌数复合益生菌发酵乳工艺优化[J].农业工程学报,2013,29(13):286-295.
[6]Arriaga S S-P F-V A-D C-C.Production of lactic acid from cheese whey by batch cultures of Lactobacillus helveticus[J].Annals of Microbiology,2012.62(1):313-317.
[7]凌代文.《乳酸细菌分类鉴定及实验方法》[J].微生物学通报,1999(01):23.
[8]JOHN R P,NAMPOOTHIRI K M,PANDEY A.Fermentative produc-tion of Lactic acid from biomass:an overview on process developmentsand future perspectives[J].Appl Microbiol Biotechnol,2007,74(3):524-534.
[9]陈庆彩,李敬龙,胡晓珂.基于高活菌数的瑞士乳杆菌和鼠李糖乳杆菌混合发酵工艺优化[J].中国乳品工业,2016(06):44-45.
[10]王智鼎,刘艳秋,李岳飞.鼠李糖乳杆菌GG(LGG)高密度培养基优化[J].食品科技,2013(11):8-9.
[11]岳佳,张青,薛建岗.一株瑞士乳杆菌增殖培养基的优化分析[J].中国乳品工业,2011(09):9-11.
[12]李华,骆艳娥,刘延琳.真空冷冻干燥微生物的研究进展[J].微生物学通报,2002.29(3):78-81.
[13]吴光伟,工业化条件下生产鼠李糖乳杆菌(ATTC53103)高密度冻干菌粉的研究[J].东北农业大学学报,2009(8):3-5.
[14]万红兵,田洪涛,马晓燕等.直投式酸奶发酵剂制备过程中乳酸菌离心分离条件的研究[J].食品工业科技,2006(11):69-71+75.
[15]曹永梅,张灏,许时婴等.保护剂在冷冻干燥双歧杆菌中的作用[J]食品与发酵工业,2000(02):40-45.
[16]张英华,霍贵成,郭鸰.海藻糖对乳酸菌冷冻干燥保护机理的研究[J].食品与发酵工业,2007(07):148-151.
[17]Stanton S M M.Effect of disaccharides on survival during storage of freeze dried probiotics[J].Dairy Science&Technology,2008.88(1)19-30.
[18]秦华明,宗敏华,梁世中.糖在蛋白质药物冷冻干燥过程中保护作用的分子机制[J].广东药学院学报,2001(04):305-307.
[19]苏萍,董英,程新,等.植物乳杆菌冻干保护剂的优化及其保护机制[J].中国食品学报,2014(11):56-63.
[20]李情敏,何名芳,张凤英,等.复合真空冷冻干燥益生菌粉的研究[J].食品工业,2016(37):129-131.
[2]孙囝,瑞士乳杆菌发酵剂制备及其发酵产物生物活性的评价[J].天津科技大学学报2009(05):57-68.
[3]马鹏飞,陈有亮,金鸟君.鼠李糖乳杆菌功能特性的研究进展[J].科技通报,2009(02):202-206.
[4]陈晓刚,刘爱文,陈忻,等.芝麻蛋白酶解液的抗氧化性能[J].食品科学,2010,31(21):85-86.
[5]刘成国,易文芝,周辉.高活菌数复合益生菌发酵乳工艺优化[J].农业工程学报,2013,29(13):286-295.
[6]Arriaga S S-P F-V A-D C-C.Production of lactic acid from cheese whey by batch cultures of Lactobacillus helveticus[J].Annals of Microbiology,2012.62(1):313-317.
[7]凌代文.《乳酸细菌分类鉴定及实验方法》[J].微生物学通报,1999(01):23.
[8]JOHN R P,NAMPOOTHIRI K M,PANDEY A.Fermentative produc-tion of Lactic acid from biomass:an overview on process developmentsand future perspectives[J].Appl Microbiol Biotechnol,2007,74(3):524-534.
[9]陈庆彩,李敬龙,胡晓珂.基于高活菌数的瑞士乳杆菌和鼠李糖乳杆菌混合发酵工艺优化[J].中国乳品工业,2016(06):44-45.
[10]王智鼎,刘艳秋,李岳飞.鼠李糖乳杆菌GG(LGG)高密度培养基优化[J].食品科技,2013(11):8-9.
[11]岳佳,张青,薛建岗.一株瑞士乳杆菌增殖培养基的优化分析[J].中国乳品工业,2011(09):9-11.
[12]李华,骆艳娥,刘延琳.真空冷冻干燥微生物的研究进展[J].微生物学通报,2002.29(3):78-81.
[13]吴光伟,工业化条件下生产鼠李糖乳杆菌(ATTC53103)高密度冻干菌粉的研究[J].东北农业大学学报,2009(8):3-5.
[14]万红兵,田洪涛,马晓燕等.直投式酸奶发酵剂制备过程中乳酸菌离心分离条件的研究[J].食品工业科技,2006(11):69-71+75.
[15]曹永梅,张灏,许时婴等.保护剂在冷冻干燥双歧杆菌中的作用[J]食品与发酵工业,2000(02):40-45.
[16]张英华,霍贵成,郭鸰.海藻糖对乳酸菌冷冻干燥保护机理的研究[J].食品与发酵工业,2007(07):148-151.
[17]Stanton S M M.Effect of disaccharides on survival during storage of freeze dried probiotics[J].Dairy Science&Technology,2008.88(1)19-30.
[18]秦华明,宗敏华,梁世中.糖在蛋白质药物冷冻干燥过程中保护作用的分子机制[J].广东药学院学报,2001(04):305-307.
[19]苏萍,董英,程新,等.植物乳杆菌冻干保护剂的优化及其保护机制[J].中国食品学报,2014(11):56-63.
[20]李情敏,何名芳,张凤英,等.复合真空冷冻干燥益生菌粉的研究[J].食品工业,2016(37):129-131.