摘要
为了适应发酵蔬菜生产企业菌种保藏,本试验探讨乳酸菌培养基质的灭菌时间,并在单因素试验基础上,采用响应面法优化改良MRS培养基配方。结果表明,乳酸菌培养基质白菜帮颗粒灭菌时间为9 min,改良MRS培养基最佳配方为:白菜帮颗粒25 g/L、蛋白胨9 g/L、牛肉膏8 g/L、葡萄糖14 g/L、柠檬酸三铵2 g/L、酵母膏5 g/L、乙酸钠2 g/L、K_(2)HPO_(4) 2 g/L、MgSO_(4)·7H_(2)O 0.58 g/L、MnSO_(4)·4H_(2)O 0.25 g/L。在优化培养基条件下,副干酪乳杆菌的菌数为1.19×10^(10) CFU/mL。1~4℃冷藏可保藏3~4年,-16~-20℃冷冻可保藏4~5年。此保藏方法操作简单、成本低,菌种质量稳定可靠,适合蔬菜发酵企业保藏生产用乳酸菌菌种。
In order to adapt to the preservation of strains in fermented vegetable production industry,the sterilizing time of lactic acid bacteria culture carrier was determined,and the formula of MRS culture medium was optimized by response surface methodology on the basis of single factor experiment.The results showed the sterilization time of lactic acid bacteria culture medium Chinese cabbage granules was 9 min,and the formula of improved MRS medium was optimized as follows:Chinese cabbage granule 25 g/L,peptone 9 g/L,beef extract 8 g/L,glucose 14 g/L,triammonium citrate 2 g/L,yeast extract 5 g/L,sodium acetate 2 g/L,K_(2)HPO_(4) 2 g/L,MgSO_(4)·7H_(2)O 0.58 g/L,MnSO_(4)·4H_(2)O 0.25 g/L.Under the condition of the optimized medium,the number of Lactobacillus paracasei was 1.19×10^(10) CFU/ml,the medium can be stored for 3-4 years at 1-4℃and 4-5 years at-16 to-20℃.The preservation method had the advantages of simple operation,low cost,stable and reliable quality,which was suitable for the preservation of lactic acid bacteria used in vegetable fermentation industry.
作者
李莉峰
刘晓辉
LI Lifeng;LIU Xiaohui(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China;Microbial Research Institute of Liaoning province,Chaoyang 122099,China)
出处
《中国酿造》
CAS
北大核心
2022年第6期190-194,共5页
China Brewing
基金
辽宁省农业科学院基本科研业务专项(2019DD123418)
辽宁省中小企业创新基金(2010ZT502,2013ZT801)。
关键词
乳酸菌
菌种保藏
白菜帮颗粒
MRS培养基
响应面优化
lactic acid bacteria
strain preservation
Chinese cabbage granules
MRS medium
response surface optimization
