带壳薏苡仁乳酸菌发酵产多糖特性的测定

Determination of characteristics of producting polysaccharide of lactic acid bacteria fermented coix seed with theca

以带壳薏苡仁粉为原料,乳酸菌发酵产多糖特性进行筛选,并对其生长特性进行探讨,再采用L9(34)进行正交试验对发酵条件进行优化。结果表明,筛选出Sc6-3和NM01两株乳酸菌产多糖能力较好(分别为1.98%和1.84%),且在薏苡培养液中生长特性良好,在36h时,活菌数均达到11lg(cfu/mL)以上。最佳发酵工艺参数:料液浓度10%、接种量3%(Sc6-3:NM01=1:2)、发酵时间72h、发酵温度25℃,在该条件下多糖得率为3.1%,是空白对照组的4.0倍。

The text was writtend with coix seed of theca raw material, lactic acid bacterias fermentation of the characeristics of polysaccharide to screen, and to investigate the characteristics of growth, and adopted L9（34） to use orthogonal experiment to optimize fermentation conditions. The result indicated that Sc6-3 and NM01 had better ability of producting polysaccharide （persentage of 1.98 and 1.84）. Its growth characeristics are better in the culture medium and viable count reach above 11 Ig（cfu/mL）. The most excellent fermentation technological parameter： dosage liquor concentration is percentage of 10, inoculum size is percentage of 3 （Sc6-3：NM01=1：2）, fermentation time is 72 h, fermentation temperatuer is 25 %, under this condition, the polysaccharide income rate is 3.1%, 4.0 times that of the blank control group.