摘要
采用玉米浆和液化玉米做氮源和碳源培养乳酸菌,降低乳酸菌培养和乳酸生产成本。试验以玉米浆的用量(3%、4%、5%、6%、7%)和碳氮比(3.5、4、4.5、5、5.5)为试验因素进行双因素试验设计,共25组试验,每组3个重复。以实验室培养的乳酸菌作为出发菌种,按照5%接种量接种到改良培养基,37℃厌氧培养28 h后,对25组试验的乳酸含量、乳酸菌数目进行检测。结果显示,玉米浆浓度对乳酸菌培养过程中的乳酸含量、乳酸菌数目的影响差异显著(P<0.05),玉米浆用量在4%~6%时对罗伊乳杆菌的活菌数和乳酸产量有较好的影响;碳氮比对乳酸含量和乳酸菌数目的影响差异显著(P<0.05),且碳氮比为4时,罗伊乳杆菌菌数最高。结论:液化玉米和玉米浆合理调配碳氮比,可达到廉价培养罗伊乳酸杆菌并低成本生产乳酸的目的。
To reduce the cost of lactic acid bacteria culture and lactic acid production,Lactobacillus reuteri was cultured by using corn steep liquor and liquefied corn as nitrogen source and carbon source.A two-factor experimental design was adopted using different quantities of corn steep liquid(3%,4%,5%,6%,7%)and different C/N ratios(3.5,4.0,4.5,5.0,5.5)as the experimental factors.The experiment consisted of 25 groups,with 3 replicates in each group.Lactobacillus reuteri was cultivated in laboratory as the starting strain.The lactic acid content and the number of lactic acid bacteria in 25 groups were detected after being inoculated into the improved medium at 5%inoculation volume and cultured at 37℃for 28 hours.The results showed that corn syrup concentration had a significant effect on the lactic acid content and the number of Lactobacillus reuteri(P<0.05).The used corn steep liquid at 4%-6%had a good effect on the number of viable bacteria and lactic acid production of Lactobacillus reuteri.Different C/N ratios also had significant effects on the amount of lactic acid and the number of Lactobacillus reuteri in production(P<0.05);when the C/N ratio was 4,the production of Lactobacillus reuteri was the highest.To conclude,appropriate C/N ratios of liquefied corn and corn syrup should be used to culture Lactobacillus reuteri and produce lactic acid at low cost.
作者
李旺
李元晓
丁轲
何万领
武晓红
LI Wang;LI Yuanxiao;DING Ke;HE Wanling;WU Xiaohong(College of Animal Science and Technology,Henan University of Science and Technology,Luoyang 471003,China)
出处
《畜牧与兽医》
北大核心
2019年第4期54-59,共6页
Animal Husbandry & Veterinary Medicine
基金
河南省重大科技专项(131100110300)
河南省科技攻关项目(162102110064)
关键词
罗伊乳杆菌
液化玉米
玉米浆
乳酸
Lactobacillus reuteri
liquefied corn
corn syrup
lactic acid