摘要
自黑龙江鹤岗自制酸菜汁中分离得到两株乳杆菌,经16SrDNA序列分析鉴定均为发酵乳杆菌并命名为发酵乳杆菌L1和L3,其中L1具有良好的耐酸和耐胆盐能力。用改良MRS培养基对发酵乳杆菌L17L发酵罐的高密度培养进行了研究,通过补碱和补糖有效克服了发酵过程中产酸和碳源短缺对菌体生长的抑制,最高菌浓可达10.19lgCFU/mL,较分批培养有显著提高,为发酵乳杆菌的工业化生产奠定了一定的基础。
Two Lactobacilli were isolated from the sample of traditionally home-made chinese pickle juice in Hegang, Heilongjiang province of China.The strains were identified as Lactobacillus fermentum by using 16S rDNA of molecular methods and were denominated L1 and L3.L.fermentum LI exhibited a stronger tolerance to 0.3% bile salt and low pH than L3.After high-density cultivation by adding alkali and glucose in enrichment medium with optimized conditions,the count of living cells in fermentation broth could reach to 10.19 IgCFU/mL, which was much higher than the number of batch culture. The result could provide some useful data to the industrial application of L.fermentum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期211-214,共4页
Science and Technology of Food Industry
基金
天津市科技计划项目(10ZCKFNC01700)
国家自然科学基金(青年科学基金项目)(20806060)
关键词
发酵乳杆菌
耐酸
耐胆盐
高密度培养
分批补料培养
Lactobacillus fermentum
acid tolerance
bile salt tolerance
high- density cultivation
fed- batch fermentation
