腐植酸钠对植物乳杆菌固态发酵的影响

Study on the Effect of Sodium Humate on Solid Fermentation of Lactobacillus Plantarum

试验旨在研究在发酵底物和种子液中分别添加2%腐植酸钠对植物乳杆菌固态发酵产物中活菌数、有机酸含量、还原糖含量以及合成胞外多糖的影响。结果表明:在底物和种子液中分别添加2%的腐植酸钠在植物乳杆菌固态发酵前期(24 h)刺激了植物乳杆菌的生长,其活菌数显著高于对照组(P<0.05),进而提高了代谢产物中乳酸和乙酸的产量,对还原糖的利用和胞外多糖的合成无影响;在发酵后期(36 h),底物和种子液中分别添加腐植酸钠对发酵产物中的活菌数、还原糖的利用情况以及胞外多糖的合成均无影响。腐植酸钠的具体作用机理还有待于进一步研究。

The study wa s conducted to evaluate the effect of a certain amount sodium humate added to solid fermentation substrate and liquid medium respectively on the viable counts, organic acid content, reducing sugar content as well as exopolysaccharides content of solid fermented products, which used lactobacillus plantarum as a fermentation strain. The results showed that 2% sodium humate added to fermentation substrate and liquid medium significantly improved the growth of lactobaciUus plantorum which the viable counts was significantly higher than those in the control group（P〈0.05） in the single stage of fermentation（24 h）, and then increased the yield of main metabolite lactic acid and acetic acid and it had no effect on the reducing sugar content and the yield of exopolysaccharides. Nevertheless, in the two stage of fermentation （36 h）, both fermentation substrate and liquid medium adding sodium humate had no effect on the viable counts, reducing sugar content as well as exopolysaccharides content of solid fermented products. （Conclusion）The specific mechanism of humic acid sodium remains to further study.