| 益生菌Lactobacillus casei Zhang固态发酵条件的优化 |
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| 引用本文： | 崔景丽,张磊,高鹏飞,王计成,孙天松,张和平.益生菌Lactobacillus casei Zhang固态发酵条件的优化[J].工业微生物,2009,39(1):28-31. |
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| 作者姓名： | 崔景丽 张磊 高鹏飞 王计成 孙天松 张和平 |
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| 作者单位： | 内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特,010018 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，国家高技术研究发展计划(863计划)，国家科技支撑计划 |
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| 摘 要： | 利用一株分离自传统发酵酸马奶中的益生干酪乳杆菌（Lactobacillus casei Zhang）进行固态发酵（Solid State Fermentation，SSF）。以发酵物中的活菌数为主要指标，采用九因素四水平（L32（4^9））的正交试验优化固态发酵培养基，并在优化的培养基基础上研究不同的初始含水量及培养时间对Lactobacillus casei Zhang活菌数的影响。实验结果表明，在固态发酵培养基组成为4g豆粕、5g麸皮、0．6g乳清粉、0．3g葡萄糖、0．3g碳酸钙、0．02g硫酸铵、0．01g硫酸镁，初始含水量为55％的优化条件下，37℃发酵60h，发酵物中Lactobacillus casei Zhang活菌数可达到4．08×10^10CFU／g。
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| 关 键 词： | 干酪乳杆菌 固态发酵 活菌数 |
Optimization of solid state fermentation conditions for Lactobacillus casei Zhang |
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| CUI Jing-li,ZHANG Lei,GAO Peng-fei,WANG Ji-cheng,SUN Tian-song,ZHANG He-ping.Optimization of solid state fermentation conditions for Lactobacillus casei Zhang[J].Industrial Microbiology,2009,39(1):28-31. |
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| Authors: | CUI Jing-li ZHANG Lei GAO Peng-fei WANG Ji-cheng SUN Tian-song ZHANG He-ping |
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| Institution: | (Key Lab of Dairy Biotechnology and Bioengineer of Education Ministry of China, Inner Mongolia Agricultural University, Huhhot 010018) |
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| Abstract: | Probiotic Lactobacillus casei Zhang isolated from Koumiss was used for solid state fermentation （SSF）. The SSF conditions for Lactobacillus casei Zhang were investigated and results showed that the optimized conditions were as follows： soybean cake 4g, wheat bran 5g, whey powder 0.6g, glucose 0.3g, CaCO3 0.3g, （NH4）aSO4 0.02g, MgSO4 0.01g, water content 55%, incobation for 60h at 37℃. Under above conditions, total counts of Lactobacillus casei Zhang could achieve 4.08 ×10^10CFU/g. |
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| Keywords: | Lactobacillus casei Zhang solid state fermentation total counts |
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