摘要
以干酪乳杆菌LC-STH-13为菌种,使用MRS基础培养基对菌种的进行活化。根据MRS培养基中的不同体系,对其进行改良,获得改良的MRS培养基。改良MRS培养基配方为:大豆蛋白胨9 g,牛肉粉11 g,酵母浸粉5.2 g,乳糖19 g,磷酸氢二钾2.2 g,柠檬酸三钠1.8 g,柠檬酸铵2.4 g,吐温80 1 mL,MgSO4.7H2O 0.56 g,MnSO4.4H2O 0.25 g。使用改良MRS培养基培养的菌体活菌数比MRS高出了1个数量级;在OD值和菌体干质量指标上,改良MRS是MRS的1.2倍。
Lactobacillus Casei LC-STH-13 strain is used, and MRS medium is used to separate and purify the strain. According to the different systems of MRS medium, improving it to get a modified MRS medium. The ingredients of the modified MRS are that soy peptone 9 g, beef powder 11 g, yeast extract powder 5.2 g, lactose 19 g, dipotassium hydrogen phosphate 2.2 g, trisodium citrate 1.8 g, ammonium citrate 2.4 g, tween 80 1 mL, MgSO4·7H2O 0.56 g, MnSO4·4H2O 0.25 g. The viable count of Lactobacillus Casei with modified MRS are ten times than those with MRS. Also, between OD value and dried weight, the modified MRS medium is nearly 1.2 times than the basis MRS medium.
出处
《农产品加工（下）》
2010年第12期42-47,共6页
Farm Products Processing
