重组干酪乳杆菌发酵生产工艺的研究

Study on Fermentation Process of Recombinant Lactobacillus casei

将乳清浓缩蛋白80为培养基,对TGEV-BC重组干酪乳杆菌进行发酵生产,优化其生产工艺参数,制备有利于TGEV-BC重组干酪乳杆菌存活的液体制剂。将TGEV-BC重组干酪乳杆菌(p LA-TGEV-BC/L.casei)接种于MRS培养基,转种WPC培养基,收集菌液,通过对通过乳清蛋白浓度、发酵时间、培养方式和半连续培养等生产工艺参数的优化,利用平板计数法检测其对活菌数的影响;最终确定最佳的生产工艺参数为乳清蛋白培养基的浓度为4%、发酵时间16 h、转速80 r·min-1震荡培养、半连续培养。乳清蛋白是重组菌的良好发酵载体,优化的工艺可以保障活菌数达到109,减少生产成本。

Using whey protein concentrate （80） as medium to produce TGEV-BC recombinant Lactobacillus, optimize parameters for its production and prepare liquid formulations in favor of the survival of TGEV-BC recombinant Lactobacillus ,Lactobacillus was seeded on MRS medium and transferred to WPC medium. Subsequently, the bacterial solution was collected. After optimizing other parameters such as whey protein concentration, time, culture fashion and semi-continuous culture, and evaluating their quantity on the viable counts of bacteria, the best production process was determined as follows ： the concentration of whey protein medium 4%, fermentation time 16 h, shake culture and semi-continuous culture of 80 r·min-1 speed. The whey protein was a good fermentation carrier for recombinant bacteria. The cost could be cut down and the viable count could arise to 109 under the optimized condition.