Lactobacillus casei Zhang与Saccharomy cescerevisiae QH2-2混合培养工艺的研究

Lactobacillus casei Zhang and Saccharomyces cerevisiae QH2-2 mixed culture technology research

对Lactobacillus casei Zhang和Saccharomyces cerevisiae QH2-2的混合发酵工艺进行了研究。通过对氮源、发酵温度和接菌工艺的优化证实以大豆蛋白粉为氮源,30℃同时接菌的发酵工艺能获得更高的L.casei Zhang vv和S.cerevisiae QH2-2活菌数,对高密度发酵的发酵温度和接菌工艺进行优化证实,30℃同时接菌条件下,两株菌均获得最高活菌数。其中L.casei Zhang活菌数达到2.25×10^(10)m L^(-1),S.cerevisiae QH2-2活菌数达到6.21×10~8m L^(-1)。冻干菌粉中L.casei Zhang的活菌数达到2.67×10^(11)g^(-1),S.cerevisiae QH2-2的活菌数达到1.23×10~9g^(-1)。上述菌种的混合发酵为益生菌发酵剂和微生态制剂的制备提供了参考。

This paper investigates the mixed fermentation process with Lactobacillus casei Zhang and Saccharomyces cerevisiae QH2-2. Op- timization of nitrogen source, fermentation temperature and inoculation process verified that the fermentation process with soy protein power as the nitrogen source and simultaneous inoculation at 30℃ produced higher viable counts ofL. casei Zhang and S. cerevisiae QH2-2; op- timization of the fermentation temperature and inoculation process for high-density fermentation verified that simultaneous inoculation at 30℃ produced the highest viable counts for both strains. Specifically, the viable count of L. casei Zhang was as high as 2.25× 1010 mL-1, and the viable count of S. cerevisiae QH2-2 was as high as 6.21 × 108 mL-1. In free-dried powder, the viable count of L. casei Zhang was as high as 2.67×1011 g-1, and the viable count of S. cerevisiae QH2-2 was as high as 1.23× 109 g-1. Mixed fermentation with the two strains provides evidence for the preparation ofprobiotic and micro-ecological products.