短乳杆菌的培养条件及高密度培养研究

Study on the cultivating conditions and proliferation of medium components of Lactobacillus brevies

对实验室自制泡菜中分离到的短乳杆菌进行生长特性研究,并采用响应面分析对影响短乳杆菌增殖的发酵培养基进行优化。首先采用PB实验筛选影响短乳杆菌增殖的显著因素,利用最陡爬坡实验逼近最大增殖区域,最后应用中心组和设计和响应面分析确定短乳杆菌高密度培养的最佳优化培养基成分为(%W/V):MRS基础培养基、乳糖0.2、大豆蛋白0.53、番茄汁0.4、胡萝卜汁1.04、醋酸钠0.05、碳酸钙0.125、磷酸氢二钠0.075,乳酸菌高密度培养活菌数可达5.21×109cfu/mL。

This paper mainly studied the characteristics of the Lactobacillus brevies which was isolated from home-made pickles,and optimized the proliferation of medium components by response surface analysis.In the first step,PB design was adopted to screen out the important factors affecting high cell-density culture of the Lactobacillus brevies,the path of the steepest ascent was utilized to approach the optimal region of the high cell-density culture.At last,the optimal composition of the fermentation medium was obtained by central composite design and response surface analysis for high cell-density culture of the Lactobacillus brevies,The optimal culture medium（%,W/V） consisits of ：MRS elementary culture medium,lactose 0.2,soybeanprotein 0.53,tomato juice 0.4,carrot juice 1.04,sodium acetate 0.05,carbonate 0.125,disodium phosphate 0.075,enrichment living bacterium can reach concentrations of 5.21 × 109 cfu/mL.