| 不同初始pH对丙酸杆菌细菌素发酵的影响 |
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| 引用本文： | 马悦培,高红亮,常忠义,孙帅,冯晗.不同初始pH对丙酸杆菌细菌素发酵的影响[J].食品工业科技,2010(5). |
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| 作者姓名： | 马悦培 高红亮 常忠义 孙帅 冯晗 |
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| 作者单位： | 华东师范大学生命科学学院,上海,200062 |
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| 摘 要： | 薛氏丙酸杆菌在不同初始pH下摇瓶厌氧发酵,测定发酵液的pH、生物量、还原糖、氨基氮及抑菌活性,探求不同初始pH对丙酸杆菌细菌素发酵的影响。将初始pH为6.0,6.5,7.0,7.5,8.0的培养基分批进行发酵,结果显示:丙酸杆菌在初始pH为6.5时,发酵第2d的生物量为8.4mg/mL,与其他初始pH的差异极显著(P<0.01);以酵母菌和恶臭假单胞菌为指示菌,发酵产物细菌素的抑菌活性在第7d达到最大,初始pH6.5的抑菌活性分别为19.203AU/mL和24.827AU/mL,与其他初始pH的差异均极显著(P<0.01),说明不同初始pH对丙酸杆菌细菌素发酵有很大的影响,其最适初始pH为6.5。
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| 关 键 词： | 薛氏丙酸杆菌 细菌素 初始pH 发酵 |
Effect of different initial pH on the fermentation of Propionibacterium shermanii |
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| MA Yue-pei,GAO Hong-liang,CHANG Zhong-yi,SUN Shuai,FENG Han.Effect of different initial pH on the fermentation of Propionibacterium shermanii[J].Science and Technology of Food Industry,2010(5). |
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| Authors: | MA Yue-pei GAO Hong-liang CHANG Zhong-yi SUN Shuai FENG Han |
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| Affiliation: | MA Yue-pei,GAO Hong-liang,CHANG Zhong-yi,SUN Shuai,FENG Han(School of Life Science,East China Normal University,Shanghai 200062,China) |
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| Abstract: | The effects of different initial pH on the fermentation of Propionibacterium shermanii under anaerobic culture situation were studied in this paper. The best initial pH was searched by determining the pH,biomass,reducing sugar,amino nitrogen and inhibitory activity. Propionibacterium shermanii was cultured under initial pH6.0,6.5,7.0,7.5,8.0 respectively. The result showed that the biomass of pH6.5 was 8.4mg/mL which was bigger than the other pH. Using Saccharomyces.sp and Pseudomonas Putida as indicator st... |
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| Keywords: | Propionibacterium shermanii bacteriocin initial pH fermentation |
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