摘要
优化冰核活性细菌XanthomonasampelinaTS206实验室水平发酵生产的工艺条件为将冰核活性细菌应用在工业化生产提供了重要的技术资料。本文对冰核活性细菌XanthomonasampelinaTS206实验室水平的发酵生产工艺条件进行了系统的研究,结果表明这种冰核活性细菌的最适培养条件为:培养温度18℃,装液量40ml/250ml,摇床转速180r/min,接种量3%,发酵液的初始pH8。实验还确定了冰核活性细菌在发酵48h时达到对数生长期。采用上述发酵条件培养XanthomonasampelinaTS206可以使细菌在冰核活性不降低的条件下发酵液的菌体浓度达到2.87×1010个/ml,菌体干重增加了37.7%。
It is very important to study how to produce high yield ice nucleation-active protein by changing the fermentation process condition of Xanthomonas ampelinaTS206 to make use of the ice nucleation-active bacteria in the industrial products. The fermentation process conditions of the ice nucleation-active bacteria Xanthomonas ampelina TS206 were studied in this paper. The results showed that the optimal culture temperature was 18℃, the volume of fermented broth 160ml/L, the optimal initial pH8.0 and the seed volume 3%. Through measuring the growth curve of the bacteria we could learn that when the culture time arrived at 48h, the bacteria curve reached the increased logarithmic phase. The culture bacteria by this optimal fermentation condition the dry weight has increased 37.7% without decreasing the ice nucleation active. The concentration of the bacteria in the fermented broth is 2.87×1010/ml.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期123-127,共5页
Food Science
基金
国家自然科学基金资助(39770580)
国家自然科学基金资助(主任基金)(30340040)
天津市重点自然科学基金(023803311)
