丁酸梭菌固态发酵研究

Study on Solid State Fermentation by Clostridium butyrate

本研究以丁酸梭菌、粪肠球菌、枯草芽孢杆菌作为发酵菌种,麸皮、豆粕、玉米粉作为发酵底物,以活菌数和最终pH为衡量指标,研究了混合菌种发酵工艺条件,研究结果表明:初始菌种浓度:丁酸梭菌2.0×10^5CFU/g;粪肠球菌2.0×10^6CFU/g;枯草芽孢杆菌1.0×10^5 CFU/g,发酵温度37℃,发酵时间48h,发酵水分40%,该条件下进行固态发酵,最终活菌数可达丁酸梭菌2.3×10^7CFU/g,粪肠球菌2.1×10^9 CFU/g,枯草芽孢杆菌1.0×10^5 CFU/g,最终发酵pH为3.9,为丁酸梭菌应用于固态发酵提供了一定的参考。

In this study,Clostridium butyrate,Enterococcus faecalis and Bacillus subtilis were used as fermentation strains,bran,soybean meal and corn meal were used as solid state fermenta-tion substrates,and the number of viable bacteria and the final pH were used as the indexes to study the fermentation process by the mixed strains.The results showed that:the initial strain con-centration:Clostridium butyrate 2.0×10^5 CFU/g;Enterococcus faecalis 2.0×10^6 CFU/g;Bacillus subtilis 1.0×10^5 CFU/g,fermentation temperature 37℃,fermentation time 48h,fermentation moisture 40%,under these conditions,the final viable bacteria count up toClostridium butyrate 2.3×10^7CFU/g,Enterococcus faecalis 2.1×10^9CFU/g,Bacillus subtilis 1.0×10^5CFU/g,the final fermentation pH was 3.9,which provided a certain reference for the application of Clostridium bu-tyrate in solid state fermentation.