摘要
采用单因素实验法对地衣芽孢杆菌(Bacilluslicheniformis)LNPU-1液体发酵的主要影响因子温度、转速、初始pH值等进行了考察,确定了最佳培养条件:温度为35℃、转速为180r/min、初始pH值为7.0;并通过正交实验对其发酵培养基在摇瓶中进行了优化,优化后的培养基为:葡萄糖5g、酵母浸膏2g、尿素3g、NaCl10g、水1000mL。在优化条件下,发酵液中活菌数达到4.90×1010cfu/mL,明显高于原发酵培养基结果5.10×109cfu/mL。
The fermentation of bacillus licheniformis LNPU-1 was investigated through single-factor test ,The main factors include： temperature, initial pH and rotate speed. The optimal fermentation conditions are： temperature 35%, initial pH 7.0, 150r/min. The orthogonal experiment was used to optimize the medium, in the optimized condition, the bacterium concentration increased from 5.10×10^9cfu/mL to 4.93×10^10cfu/mL.
出处
《食品科技》
CAS
北大核心
2006年第8期28-31,共4页
Food Science and Technology
关键词
地衣芽孢杆菌
发酵
培养基优化
正交实验
bacillus licheniformis
fermentation
medium optimization
orthogonal experiment
