植物乳杆菌大米发酵条件的优化

OPTIMIZATION OF RICE FERMENTATION CONDITIONS BY USING LACTOBACILLUS PLANTARUM

在单因素试验的基础上,借助Design-Expert软件,根据Box-Behnken中心组合设计原理及响应面法分析,对影响植物乳杆菌发酵大米的条件进行优化.在初始发酵培养基的基础上寻优,优化后的发酵条件为:培养温度38℃,起始pH 7,接种量4%,菌体浓度达到最大值1 148×105cfu/mL.

Based on single-factor experiments,this paper optimized the rice fermentation conditions by using Lactobacillus plantarum according to Box-Behnken central composite design and response surface analysis with the aid of Design-Expert software. The optimized parameters were obtained on the basis of an initial fermentation medium; the optimized fermentation parameters were as follows： culture temperature 38 ℃,starting pH 7, inoculation amount 4%;and the maximal bacteria concentration reached 1148 ×105cfu/mL under the optimized conditions.