摘要
目的:研究制作纳豆用芽孢杆菌液体深层发酵的优化方法,提高发酵水平,生产出含有较高活菌数的微生物菌剂产品。方法:采用L8(27)正交实验法优化芽孢杆菌的液体深层发酵培养基;通过不同的补料发酵方式,降低营养物质过浓产生的阻碍作用,提高发酵浓度和水平。结果:对纳豆芽孢杆菌的摇瓶发酵培养基进行了优化,优化后的培养基为葡萄糖3%、酵母粉1.5%、豆饼粉0.2%、氯化钠0.5%、磷酸氢二钾0.1%、硫酸镁0.05%。通过2L发酵罐的补料发酵试验得出最佳的补料方式:液体深层发酵10h以后开始补料,每15min补一次,10h补完,补料液的养分为葡萄糖和酵母粉含量为总发酵成分的33%。
Objective： The optimization method for production ot natto with submerged t ermentatlon of Bacillus is studied. Improve the level of fermentation and produce microbial inoculant products that contain a large number of viable cells. Method： La （2z） orthogonal experiment is designed to select the most efficient fermentation medium for optimizing Bacillus; reduce inhibition caused by overrich nutrients and improve fermentation concentration and level through different fed-batch fermentation methods. Conclusion. Optimize shake flask fermentation medium for Bacillus natto, the optimized medium is： glucose of 3 %, yeast extract of 1.5 %, soybean meal of 0.2 %, NaC1 of 0. 5 %, dipotassium hydrogen phosphate of 0. 1%, magnesium sulfate of 0.05%. Use batch tank of 2 L for fermentation, the best fed-batch fermentation method is. start feeding after 10 hours＇ submerged fermentation, filling every 15 minutes, completed after 10 hours, nutrients of fed liquid include contents of glucose and yeast extract to 33% of the total fermentation ingredients.
出处
《中国调味品》
CAS
北大核心
2013年第3期25-27,35,共4页
China Condiment
基金
黑龙江省财政基本科研业务费专项(GZ11BGJVB)
关键词
纳豆芽孢杆菌
发酵
培养基优化
正交设计
Bacillus natto
fermentation
medium optimization
orthogonal experiment
