干酪乳杆菌(HN-2)固态发酵培养基的优化

摘要

该研究选择一株具有水质净化能力的干酪乳杆菌(Lactobacillus casei HN-2),以麸皮及米糠为主要基质对其开展了固态发酵研究.通过部分因子析因试验设计及响应面分析,获得了最佳的固体培养基组合,包括:麸皮6.87g、米糠9.84g、葡萄糖0.26g、大豆蛋白胨0.10g、MgSO4· 7H2O 0.05g、CaCO30.25g、K2HPO4·3H2O 0.10g.当初始湿度为65％、初始pH值为6.0时,在37°C经过48h的固态发酵,干酪乳杆菌HN-2的菌体密度最大可达2.47x1010cfu/g.%In this study, wheat bran and rice bran were selected as raw materials for the production of Lactobacillus casei HN-2 by solid-state fermentation. The optimal fermentation medium obtained by factorial experiments and orthodox experiments were as followed: wheat bran 6.87g, rice bran 9.84g, glucose 0.26g, soy protein 0.10g, MgSC4·7H2O 0.05g, CaCO3 0.25g and K2HPO4·3H2O 0.1g. The optimal initial moisture and pH value were 60% and 6.0, respectively. Under the above conditions, the output of Lactobacillus casei HN-2 was up to 2.47×1010cfu/g after 48h fermentation at 37℃.