冻干保加利亚乳杆菌增菌培养基的筛选

本文采用正交实验对冻干保加利亚乳杆菌的增菌培养基进行了筛选,研究了保加利亚乳杆菌在增菌培养基中的活菌数及菌活力,以寻找冻干保加利亚乳杆菌发酵的最适收获期。结果表明:冻干保加利亚乳杆菌的增菌培养基为:MRS基础培养基、麦芽汁体积分数为10%、番茄汁体积分数10%、CaCO3的质量分数为0.05%、乳糖的质量分数为1.0%。保加利亚乳杆菌的最适收获期为发酵18h,此时为对数生长期后期,活菌数为3.96×1011cfu/g,OD值为0.922,菌活力为500T、pH4.46。增菌培养基增菌效果明显,经增菌培养基培养所得活菌数是基础培养基的202倍,且菌活力也较基础培养基强,OD值和滴定酸度分别是基础培养基的5.6倍和1.3倍。

Sieving Study on Optimum Enhancing Culture of Lyophilized Lactobacillus bulgaricus

In this paper,the optimum enhancing culture of lyophilized lactobacillus bulgaricus was sieved through theorthogonality test.The viable cells number and the fermentative activity were studied to get the optimum harvesting period offermentation.The results showed that the compoments of the enhancing culture of lactobacillus bulgaricus were: MRS, wheatmalt juice 10%, tomato juice 10%, CaCO3 0.05% and lactose 1.0%.The enhancing culture had obvious enhancing effect. The viablecells number reached 3.96×1011cfu/g, OD 0.922, activity 500T and pH4.46. when the fungus in the enhancing culture culturedfor 18h.