摘要
2.5L发酵罐实验数据基础上,利用经验放大法将德氏乳杆菌保加利亚亚种KLDS1.9201和唾液链球菌嗜热亚种KLDS3.021分批发酵结果从小试放大中试。结果表明,如果确定若干优化发酵参数,包括搅拌转速50～100r/min和溶氧浓度不高于5%等,可将酸奶菌株发酵结果较成功地从2.5L罐放大到15L罐规模。KLDS1.9201在15L罐中对数生长期间的初糖转化率达到了80.3%,乳酸浓度为49g/L,确定其发酵终点为12h,此时活菌数为2.2×109CFU/ml;KLDS3.0201在15L罐中的初糖转化率达到了80.2%,乳酸浓度为39g/L,确定其最佳收获期为发酵8h,活菌数达到4.9×109CFU/ml。
Based on the experiential data on fermentation in 2.5-L stirred fermentor, several experienced methods were used to study the scale-up of Lactobacillus bulgaricus （KLDS 1.9201） and Streptococcus thermophilus （KLDS 3.0201） batch fermentation from flask production to bench production. The scale-up fermentation of yoghurt strains from 2.5-L to 15-L fermentor could be successfully conducted when the agitation rate ranged from 50 r/min to 80 r/rain and the dissolved oxygen concentration was lower than 5%. The maximum lactose consumption and lactic acid concentration for Lactobacillus delbrueckii subsp. Bulgaricus KLDS 1.9201 reached 80.3% and 49 g/L respectively, and the living bacterial number attained 2.2 ×10^9 CFU/ml after the growth for 12 h. The maximum lactose utilization and lactic acid concentration for Streptococcus sativarius subsp thermophilus KLDS 3.0201 reached 80.2% and 39 g/L, respectively, and the living bacterial number attained 4.9×10^9 CFU/ml after the growth for 8 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第11期147-150,共4页
Food Science
基金
黑龙江省博士后基金资助项目(LBH-Z08251)
东北农业大学科学研究资助课题
关键词
酸奶菌株
分批发酵
发酵放大
yoghurt strains
batch fermentation
scale-up fermentation
