培养条件对干酪乳杆菌生长及降氨能力的影响

Influence of Cultivation Condition on Growth and NH_3 Removal Ability of Lactobacillus casei

为了提高干酪乳杆菌的除臭效果,以LDJ菌株为材料,研究了不同的培养温度、初始pH、接种量及培养时间对LDJ菌株的生长及降氨效果的影响。结果表明:LDJ生长和降氨最佳培养条件为培养温度35℃,接种量10%,初始pH 6.0,培养时间36h。

In order to enhance the deodorization effect of L. casei LDJ, influence of temperature, including temperature, initial pH, inoculum size and cultivation time were investigated. The optimal culture conditions were as follows. 35℃, initial pH 6.0, 10% inoculum size （v/v）,incubation time 36 h.