嗜酸乳杆菌应用高质量分数脱脂乳的发酵工艺优化

Optimized the high mass fraction Fermentation Conditions for Lactobacillus acidophilus

将筛选出的嗜酸乳杆菌接种于25%的高质量分数脱脂乳中发酵,在单因素pH值、温度以及接种量试验的基础上,采用响应面法优化发酵工艺,获得高浓度的嗜酸乳杆菌活菌。结果表明:高质量分数25%脱脂乳培养基对菌株的生长有一定促进作用,得到高活菌数嗜酸乳杆菌的最佳发酵工艺为发酵pH值为5.81、发酵温度37.30℃、接种量3.18%,活菌数可达2.78×109mL-1。

Using response surface methodology （RSM） for optimized the fermentation conditions for Lactobacillus acidophilus, high mass fraction of skimmed milk was used as the medium, based on the single factor tests of fermentation pH, fermentation temperature and inoculation amount. Results suggested that contain 25% of the high mass fraction of skimmed milk can partly promote the growth of Lactobaci//us acidophilus, the optimal culture conditious：pH 5.8, inoculation amount of 3.18% and fermentation temperature of 37.30 ℃.the viables could reach 2.78x10^9 cfu/ml.