适于脱脂羊奶益生菌发酵剂发酵条件的优化

Optimization of fermentation conditions for probiotics starter of defatted goat milk

以干酪乳杆菌(Lactobacillus casei)、嗜酸乳杆菌(Lactobacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)、副干酪乳杆菌(Lactobacillus paracasei)、长双歧杆菌(Bifidobacterium longum)为试验菌种,对脱脂羊奶为发酵基质的益生菌发酵条件进行研究。通过单菌发酵和复配菌种发酵试验,筛选出最佳的益生菌复配组合。在单因素试验的基础上,通过正交试验优化复配益生菌的最佳发酵条件。结果表明:最佳益生菌复配组合为干酪乳杆菌(L. casei)和长双歧杆菌(B. longum),接种比例为3∶1,接种量为4%,发酵温度为37℃,发酵时间为54 h。在此优化条件下,发酵基质中的最大活菌数为9.59×10~8 CFU/m L,滴定酸度达到198.56°T。

Using Lactobacillus casei,Lactobacillus acidophilus,Lactobacillus plantarum,Lactobacillus paracasei,and Bifidobacterium longum as experimental bacteria,the fermentation conditions of probiotic using the defatted goat milk as fermented substrate were studied.Through single bacterium fermentation and compound bacteria fermentation experiments,the optimal compound probiotics were screened.On the basis of single factor experiments,the optimum fermentation conditions of compound probiotics were optimized by orthogonal experiments.The results showed that the optimal combination was L.casei and B.longum ratio 3∶1,inoculum 4%,fermentation temperature 37℃and time 54 h.Under these conditions,the maximum viable probiotics count was 9.59×10^8 CFU/ml,titration acidity was 198.56°T.