Lactobacillus buchneri IMAU80233高密度发酵工艺研究

摘要/Abstract

摘要： 本研究以工业化生产为出发点，对具有潜在益生特性Lactobacillus buchneri IMAU80233高密度培养工艺进行优化。试验采用Bioscreen C读值系统在MRS培养基的基础上，对适合L. buchneri IMAU80233生长增殖培养基成分进行快速筛选优化。优化后最适培养基为果糖80 g/L，大豆蛋白胨23.90 g/L，酵母粉11.90 g/L，柠檬酸1.59 g/L，柠檬酸钠20.06 g/L，MnSO4·5H2O 0.09 g/L，MgSO4·7H2O 0.60 g/L，精氨酸0.50 g/L，吐温-80 1.00 g/L。采用5L×3联发酵罐进行小试试验，确定初始pH值为6.5，37℃恒pH 5.9培养20h，发酵初期通入氮气，优化后发酵液活菌数达3.81×109 CFU/mL，较MRS培养基内活菌数2.08×108 CFU/mL提高近18.3倍。关键词：布氏乳杆菌；最大比生长速率；培养基优化；高密度发酵

关键词: 布氏乳杆菌, 最大比生长速率, 培养基优化, 高密度发酵

Abstract: High density culture technology of Lactobacillus buchneri IMAU80233 with potential probiotic characteristics was optimized based on industrial production in this study. Bioscreen C was used to screen the growth and proliferation media suitable for L. buchneri IMAU80233 on the basis of MRS medium. The optimal medium composition was determined as follows (g/L): Fructose 80, soybean peptone 23.90, yeast powder 11.90, citric acid 1.59, sodium citrate 20.06, MnSO4.5H2O 0.09, MgSO4.7H2O 0.60, arginine 0.50, Tween-80 1.00. 5L×3 fermentors was used to carry out small-scale experiments. The initial pH value of culture was 6.5, the constant pH value was 5.9 and culture at 37 C for 20 hours. Nitrogen gas was introduced into the initial fermentation stage. The viable bacteria number of fermentation broth reached 3.81×109 CFU/mL, which was nearly 18.3 times higher than that in MRS medium 2.08×108 CFU/mL after optimization. Key words：Lactobacillus buchneri; maximum specific growth rate; medium optimization; high density fermentation

Key words: Lactobacillus buchneri, maximum specific growth rate, medium optimization, high density fermentation

中图分类号:

TS252.1

杨瑞冬. Lactobacillus buchneri IMAU80233高密度发酵工艺研究[J]. 食品科学, 0, (): 0-0.

YANG RUIDONG. Study on High Cell Density Culture of Lactobacillus buchneri IMAU80233[J]. FOOD SCIENCE, 0, (): 0-0.

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