| 直投式乳酸菌发酵剂的研制 |
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| 引用本文： | 方义川,杨虹坤,何谦,韩笑,刘秉杰,李适云,杨益衡,胡文锋.直投式乳酸菌发酵剂的研制[J].广州食品工业科技,2012(8):990-994. |
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| 作者姓名： | 方义川 杨虹坤 何谦 韩笑 刘秉杰 李适云 杨益衡 胡文锋 |
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| 作者单位： | [1]汕头鱼露厂有限公司,广东汕头515021 [2]华南农业大学食品学院,广东广州510642 [3]暨南大学生命科学技术学院,广东广州510632 [4]东莞石龙津威饮料食品有限公司,广东东莞523320 |
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| 基金项目： | 广东省科技厅工业攻关重大项目（2008A010900003）;广东省教育部产学研结合项目（20098090300106、2010809400038）：广东省科技厅省部产学研结合项目（20118090400221）;广东省科技厅农业攻关项目（20108020412001） |
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| 摘 要： | 本研究旨在研制出一种菌活高、使用简单，无需复杂的无菌操作技术与设备的直投式乳酸茵发酵剂，可用于发酵乳、泡菜以及动物饲料发酵和生产。本发酵剂以嗜酸乳杆菌LHlF为菌种，实验过程优化番茄汁增菌培养基的配方，细胞数目达4．25×10^10CFU／mL。最佳的抗冷冻保护剂的配方为：脱脂奶粉2．5％，甘油1％，葡萄糖2．5％，蔗糖1％，Vc2．5％。真空冷冻干燥的条件为4000r／min，20min离心获得菌体后真空冷冻干燥6h。通过优化的直投式乳酸菌发酵剂的活菌教可以i叁到1．27×10^12CFU／g；于4℃存放三个月后，乳酸菌活菌数仍i古互03×10^10CFU／g。因此，经过优化乳酸菌发酵条件及保护剂配方，所得的冻干型直投式菌种可用于乳品及动物饲料的发酵。
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| 关 键 词： | 直投式发酵剂 乳酸茵 优化 |
Development of a Directed Vat Set Starter of Lactic Acid Bacteria |
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| Authors: | FANG Yi-chuan YANG Hong-kun HE Qian HAN Xiao LIU Bin-jie LI Shi-yun YANG Yi-hong HU Wen-feng |
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| Affiliation: | 1 .Shantou Fish Sauce CO., Ltd, Shantou 515021, China) (2.Department of Bioengineering, College of Food Science, South China Agricultural University, Wushan Street, Guangzhou, 510642, China) (3.College of Life Science and Technology, Jinan University, Guangzhou, 510632, China) (4.Dongguan Shilong Jingwei Beverage and Food Co., Ltd, Dongguan 523320, China) |
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| Abstract: | A Directed Vat Set （DVS） of lactic acid bacteria （LAB） was developed for the fermentation and production of fermented soft drink and animal feed. Lactobacillus acidophilus LH1F was used as test strain. The cultural media for the L. acidophilus LH1F growth and the ingredients of anti-freeze protectants for lyophilization of LAB cells were optimized by orthogonal tests. The highest cell concentration of 4.25×10^l0 CFU/mL was found using tomato juice enrichment medium. The optimized anti-freeze protectants recipe contained skimmed milk powder 2.5%, glycerol 1%, glucose 2.5%, sucrose 1% and Vitamine C 2.5%. After 6 hours lyophilization, the number of viable LAB cells of DVS was about 1.27× 10^12 CFU/g. The cell number still maintained 3× 10^10 CFU/g after three months preservation at 4℃. |
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| Keywords: | DVS lactic acid bacteria optimization |
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