摘要
目的优化发酵粘液乳杆菌L1的高密度培养工艺。方法根据培养活菌数为优化指标,以单因素实验、Plackett-Burman实验和响应面优化对营养元素进行筛选及最佳培养基的配方进行优化;在最佳培养基配方的基础上进行发酵罐培养条件的优化,以确定最佳的高密度培养工艺。结果确定了发酵粘液乳杆菌L1培养基的最佳配方为葡萄糖35 g/L、大豆蛋白胨12 g/L、牛肉膏8g/L,酵母粉5g/L,无水乙酸钠6g/L、柠檬酸氢二铵2g/L、碳酸氢钾2g/L、吐温-801g/L、半胱氨酸盐酸盐0.75g/L、MnSO_(4)·H_(2)O、MgSO_(4)·7H_(2)O添加量分别为0.12 g/L和0.16g/L;发酵罐最佳条件为维持发酵pH 6.7,20%(质量分数)的氢氧化钠作为中和剂,搅拌转速100r/min以恒温37℃为最佳培养工艺。在此工艺条件下可实现高密度培养活菌数达8.57×10^(9)CFU/mL,是MRS培养基活菌数的8.6倍。结论本研究建立了一种发酵粘液乳杆菌L1系统的高密度培养方法,为工业化生产高活菌数产品提供了技术参考。
Objective To optimize the high-density culture process for Limosilactobacillus fermentum L1 fermentation.Methods The viable cell count was used as the primary optimization index.Nutritional components were screened and the optimal medium formulation was determined through single-factor experiments,Plackett-Burman design and response surface methodology.Based on the optimized medium,fermentation parameters in a bioreactor were further optimized to establish the optimal conditions for high-density cultivation.Results The optimal medium formulation for Limosilactobacillus fermentum L1 was determined to be:35 g/L glucose,12 g/L soy peptone,8 g/L beef extract,5 g/L yeast extract,6 g/L sodium acetate without water,2 g/L ammonium hydrogen citrate,2 g/L potassium bicarbonate,1 g/L Tween-80,0.75 g/L cysteine hydrochloride,0.12 g/L MnSO_(4)·H_(2)O,and 0.16 g/L MgSO_(4)·7H_(2)O.The optimal fermentation conditions in the bioreactor were:Maintaining pH at 6.7 using 20%(mass fraction)sodium hydroxide as the neutralizing agent,a stirring speed of 100 r/min,and a constant temperature of 37℃.Under these process conditions,high-density cultivation was achievable with viable cell counts reaching 8.57×10^(9) CFU/mL,which was 8.6 times the viable cell count obtained using MRS medium.Conclusion This study establishes a high-density cultivation method for the fermentation system of Limosilactobacillus fermentum L1,providing technical reference for the industrial production of products with high viable cell counts.
作者
施金豆
杨星雨
樊兴雨
柴云美
魏光强
郑文涛
王玉珠
黄艾祥
SHI Jin-Dou;YANG Xing-Yu;FAN Xing-Yu;CHAI Yun-Mei;WEI Guang-Qiang;ZHEMG Wen-Tao;WANG Yu-Zhu;HUANG Ai-Xiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,China)
出处
《食品安全质量检测学报》
2025年第22期281-292,共12页
Journal of Food Safety and Quality
基金
云南省高校服务重点产业科技项目(FWCY-ZD2024008)
云岭产业技术领军人才项目[云发改人事(2014)1782号]。
