摘要
根据嗜酸乳杆菌和双歧杆菌的营养需要和生长特性,采用响应面分析法对其混合发酵乳清培养基进行优化研究。利用SAS中的Plackett-Burman二水平设计法成功选取了对嗜酸乳杆菌和双歧杆菌发酵培养影响显著的3个因素(大豆分离蛋白、西红柿汁和胡萝卜汁),再用最陡爬坡实验法确定因素水平,最后依据回归模型分析,得出最佳的混合发酵乳清培养基配方为:4%乳清粉、1.4%大豆分离蛋白、10%西红柿汁、13%胡萝卜汁、0.5%半胱氨酸盐酸盐、0.04%低聚异麦芽糖、0.3%K2HPO4。用此优化的培养基培养嗜酸乳杆菌和双歧杆菌,活菌数可高达9.8×109 cfu.mL-1。
The Lactobacillus acidophilus and Bifidobacterium mixed fermentation of whey medium was optimized by the response surface method according to the nutritional needs and growth characteristics of the strains. Three significant factors of Lactobacillus acidophilus and Bifidobacterium mixed fermentation cultivation were soybean protein isolated, tomato juice and carrot juice, which were selected via Plackett- Burman design of SAS soft. The factors level was determined by the steepest ascent experiment. Then the optimal mixed fermentation of whey medium ,which was as follows： Whey powder 4 %, Soybean protein isolated 1.4%, Tomato juice 10 %, Carrot juice 13 %, Cysteine hemifumarate 0.5 %, oligo-isomaltose 0.04 %, K2HPO4 0.3 %,was obtained rest on the analysis of regression model. Using the optimal medium to culture Lactobacillus acidophilus and Bifidobacterium, the viable cell numbers was 9.8×109cfu·mL-1
出处
《商洛学院学报》
2011年第6期50-55,共6页
Journal of Shangluo University
基金
陕西科技大学博士科研启动基金项目(BJ09-22)
关键词
嗜酸乳杆菌
双歧杆菌
乳清培养基
Bifidobaeterium
Laetobaeillus aeidophilus
whey medium
