新疆传统发酵酸驼乳优势菌种短乳杆菌高密度培养技术

High-Density Cultivation of Lactobacillus brevis as a Dominant Strain Isolated from Xinjiang Traditional Fermented Camel Milk

以分离自传统发酵酸驼乳中的优势菌种短乳杆菌作为材料,通过单因素试验,确定微囊化短乳杆菌的最佳碳源为蔗糖,最适质量浓度为15 g/L;最佳氮源为胰蛋白胨,最适质量浓度为10 g/L;最佳促生长因子为玉米浆,最适体积分数15%;最佳酸碱缓冲剂为CaCO_3,最适质量浓度为5 g/L。在此基础上,采用响应曲面法分析了4个因子的交互作用及其最佳水平范围,高密度发酵培养的培养基优化配方为:乳清粉60 g/L、蔗糖18 g/L、胰蛋白胨13.02 g/L、玉米浆130 m L/L、CaCO_3 3.29 g/L。

In this study, the one-factor-at-a-time method was employed to determine that the optimum carbon source for liquid-core microcapsules of Lactobacillus brevis M3-3 as a dominant strain isolated from Xinjiang traditional fermented camel milk was sucrose at 15 g/L, the optimum nitrogen source was typtone at 10 g/L, the optimum growth promoting factor was corn steep liquor at 15% and the optimum pH buffering agent was CaCO_3 at 5 g/L. The interaction among the four factors was studied using response surface methodology to determine their optimum levels. The optimum medium formulation for high-density cultivation of the strain was found to be composed of 60 g/L whey powder, 18 g/L sucrose, 13.02 g/L typtone, 130 m L/L corn steep liquor, and 3.29 g/L CaCO_3.