摘要
对1株具有降胆固醇作用的干酪乳杆菌(Lactobacillus casei)LC-15的增殖培养基进行了筛选和优化,同时对其在分批培养时的生长动力学进行了研究。所得增菌培养基配方为0.1mol/L pH6.8的Na2HPO4-柠檬酸配制经蛋白酶预水解的10%脱脂乳冻干粉,再添加0.5%的葡萄糖,1.5%的胰蛋白胨,0.3%酵母浸膏,在此培养基中的最大菌数可达8.8×109cfu/mL,分别比MRS及脱脂复原乳中提高了1.35倍和0.75倍。得到的干酪乳杆菌在优化培养基中分批培养的生长动力学模型为:N(t)=3.4088/(1+e3.3560-0.3254t)。
Probiotic starter culture plays an important role in developing probiotic yoghurt or fermented dairy products. In this paper, the optimal enrichment medium and fermentation kinetic parameter of a cholesterol-reducing probiotic strain Lactobacillus casei LC-15 were studied. The recipes of optimal media included enzyme-hydrolyzed 10% RSM, 0.5% glucose, 1.5% peptone, 0.3% yeast extract and 0.1 mol/L pH 6.8 Na2HPO4-citric acid. The maximum viable count reached 8. 8× 10^9 cfu/mL, which was 1.35 and 0. 75 fold higher than in MRS and 10% RSM respectively. And the kinetic model of Lactobacillus casei LC-15 in batch fermentation growth was N（t） =3. 4088/ （1＋e^3.3560-0.3254t）. Relative error of this model value and the experiment result was in the range of 5%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第8期1-5,共5页
Food and Fermentation Industries
基金
国家高技术研究发展计划(863计划)(2006AA10Z345)
江苏省科技计划项目(BG2007338)
关键词
益生菌
干酪乳杆菌
生长动力学
发酵剂
probiotic, Lactobacillus casei, fermentation kinetic, starter culture
