摘要
泡菜乳酸菌LJ-4具有良好的产酸特性,是一株可开发为泡菜发酵直投菌剂的乳酸菌。为促进其增殖培养,采用单因素和正交实验对其增殖培养基的碳源、氮源、生长因子进行了优化。研究结果表明最优增殖培养基组成为:1.5%果糖,1.5%胰蛋白胨,7%玉米汁,10%青椒汁,30%番茄汁,15%豆芽汁。泡菜乳酸菌LJ-4在优化的增殖培养基中,37℃培养16h,菌体浓度[lg(cfu/mL)]可达到10.11。
Lactic acid bacteria LJ-4 isolated from pickles has good acid production characteristics;it could be used for the development of kimchi fermentation DVS agent.In order to promote its proliferation,the single factor and orthogonal experiments are used to optimize the carbon source,nitrogen source and growth factor in the proliferation medium.The results indicate that the most suitable medium for Lactobacillus namurensis growth is consisted of 1 .5% fructose,1 .5% tryptone,7% corn syrup,10% green pepper sauce,30% tomato juice and 15% bean sprouts juice.The number of living Lactobacillus namurensis cells is over 1010 cfu/mL after 16 h of cultivation in optimized medium at 37 ℃.
出处
《中国调味品》
CAS
北大核心
2014年第5期45-48,共4页
China Condiment
基金
国家科技支撑计划项目(2012BAD31B04)
四川省十二.五创新产业链专项(2012NZ0002)
关键词
泡菜
乳酸菌
发酵
增殖培养基
pickles
lactic acid bacteria
fermentation
proliferation medium
