影响开菲尔粒(Kefir grains)增殖因素的研究

Study on the factors of Kefir grains proliferation

开菲尔粒是开菲尔奶的发酵剂,由乳酸菌、酵母菌及醋酸菌等微生物组成的复杂共生体,其增殖能力直接决定着开菲尔粒(或直投式冻干菌粉)的产量,制约着开菲尔奶工业化生产规模。对开菲尔粒增殖过程中工艺环节(清洗、搅拌),增殖条件(接种量、温度)以及增殖培养基碳源(乳糖)、氮源(蛋氨酸)添加量研究结果表明:不清洗、120 r/min搅拌有利于开菲尔粒的增殖,在全脂灭菌乳中接种量5%、添加1%的乳糖、0.004%的蛋氨酸补充碳源和氮源,在25℃条件下培养10 d,开菲尔粒累计增殖率可达到183.47%,其增殖效果明显。

Kefir grains which are made up of lactobacillus, microzymes, acetic acid bacterias and other microbes are the starter for Kefir, and its proliferation ability directly decide the production of Kefir grains（readyto-use bacterial powder） and the industrial production scale of Kefir. The technological links （cleaning, stirring）, proliferation conditions（addition amount, temperature） and the amount of carbon（lactose） and nitrogen （methionine） source for proliferation medium during the Kefir grains proliferation process are studied. It is beneficial to Kefir grains proliferation to stir by 120 r/min, not to clean. Kefir grains, which are added to sterilized and full-fat milk by 5% with 1% lactose and 0.004% methionine as carbon and nitrogen source supplement, under 25 ℃for 10 d, proliferate cumulatively to 183.47%.