利用干酪乳杆菌YQ336制备酸浆豆腐凝固剂的发酵条件优化

以产酸量和菌体密度为指标,利用单因素实验和响应面实验,从发酵时间、发酵温度、初始p H、接种量、碳源及碳源添加量几个方面,对从自然发酵酸浆中分离出的一株干酪乳杆菌YQ336进行发酵条件的优化。最优发酵条件为:发酵时间48 h、发酵温度37℃、初始p H6.0,接种量3%,碳源为葡萄糖,添加量5%,此时乳酸产量为28.81 g/L,总酸产量为34.245 g/L。实验结果表明干酪乳杆菌YQ336可以在此条件下发酵为纯种酸浆豆腐凝固剂,并用于工业生产点制酸浆豆腐。 

Optimization of fermentation conditions for preparation of acid slurry bean curd coagulants by Lactobacillus casei YQ336

Using single factor experiments and response surface experiments, with the acid yield and cell density as indicators, the optimization of fermentation condition of Lactobacillus casei YQ336 isolated from natural fermentative acid juice was carried out from the aspects of fermentation time, fermentation temperature, initial p H, inoculation amount, carbon source and carbon source addition.The optimum fermentation conditions were as follows: fermentation time 48 h, fermentation temperature 37 ℃, initial p H6.0, inoculation amount 3%, carbon source was glucose, adding 5%, under this condition, lactic acid production was28.81 g/L, total acid yield was 34.245 g/L.The results showed that Lactobacillus casei YQ336 could be fermented into acid slurry bean curd coagulant under this condition and used in industrial production point to make acid slurry bean curd.