摘要
对一株已经证实具有耐酸、耐胆汁的乳杆菌R8菌株进行培养基的优化研究,以菌体密度为检测指标,采用单因素实验和正交设计实验优化发酵培养基组分,为该益生菌应用于改善胃肠道的健康食品奠定基础。结果显示,该菌最佳发酵配方为:葡萄糖20.0g,酵母粉30.0g,MnSO_4·4H_2O0.075g,MgSO_4·7H_2O2.0g,KH_2PO_42.5g,柠檬酸铵2.5g,CH_3COONa·3H_2O6.25g,Tween801.0mL,pH6.2。培养基配方经过系统筛选和优化后,菌体浓度(OD_(600nm))达到2.38。
The optimization of fermentation medium for a strain of Lactobacillus R8, which had been proved to be resistant to acid and bile,lays a foundation for the probiotics to be used to improve the gastrointestinal tract healthy food.The components of fermentation medium were optimized by single factor test and orthogonal design test based on the density of bacteria.The results showed that the best fermentation formula for the bacterium was：glucose 20.0 g, yeast powder 30.0 g, MnSO4 ·4H20 0.075 g, MgSO4 · 7H2O 2.0 g, KH2PO4 2.5 g, citric acid ammonium 2.5 g, CH3 COONa· 3H2O 6.25 g, Tween80 1.0 mL, pH6.2.After optimization, the concentration of bacteria（ OD600 nm ） reached 2.38.
作者
吴军林
柏建玲
莫树平
张菊梅
WU Jun-lin;BAI Jian-ling;MO Shu-ping;ZHANG Ju-mei(Guangdong Huankai Microbial Sci＆Tech Co., Ltd., Guangzhou 510643, China;Guangdong Institute of Microbiology, Guangzhou 510070, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第9期96-101,共6页
Science and Technology of Food Industry
基金
广东省省级科技计划项目(2015A030302054)
广东省中国科学院全面战略合作专项(2013B091500024)
广东省自然科学基金(2014A030313667)
广州市科技项目(201508020068)
广东省科技项目(2016A010105012)
关键词
乳酸菌
益生菌
发酵培养基
Lactic acid bacteria
probiotics
fermentation medium
