一株藤黄微球菌高密度培养研究Research on High-density Cultivation of M.luteus
陈曦,李国林,陈梦玉,冯镇,龙明秀,林茂
摘要(Abstract)：
为了提高细菌发酵型腐乳生产菌株——藤黄微球菌(M.luteus)KDF2的菌数,采用响应面法对其发酵培养基和采用单因子试验法对其培养条件进行优化。结果表明:优化后的培养基配方为蔗糖11.57g/L;蛋白胨∶酵母浸粉为1∶1为32.13g/L;磷酸氢二钾为8.09g/L,在此条件下,藤黄微球菌(M.luteus)KDF2菌落总数为4.79×109 cfu/mL。优化藤黄微球菌(M.luteus)KDF2的培养条件为最适温度30℃;pH 8.0;装液量50 mL/250 mL;振荡频率150r/min;最终的活菌数5.42×109 cfu/mL。此研究成果为缩短腐乳后酵周期及直装腐乳发酵工艺的后续研究奠定了基础。
关键词(KeyWords)： 藤黄微球菌;响应面设计法;高密度培养
基金项目(Foundation): 中国博士后基金特别资助(201104409);; 黔科合院所创能[(2012)4002];; 黔科合条[X(2014)4001];黔科合条[NY(2013)3051]
作者(Author): 陈曦,李国林,陈梦玉,冯镇,龙明秀,林茂
参考文献(References)：
- [1]Yin Li-jun,Li Li-te,Li Zai-gui,et al.Changes in isoflavone contents and composition of sufu(fermented tofu)during manufacturing[J].Food Chemistry,2004,87(4):587-592.
- [2]Ren Huifeng,Liu Haieng,Hideaki Endo,et al.Anti-mutagenic and anti-oxidative activities found in Chinese traditional soybean fermented products sufu[J].Food Chemistry,2006,95(1):71-76.
- [3]Feng Z,Chen H,Lv X T,et al.Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3and its protease KP3as adjuncts[J].Journal of Applied Microbiology,2014,116(4):877-889.
- [4]李金红.腐乳的生产工艺[J].江苏调味副食品,2006,23(1):39-41.
- [5]Han B-Z,F M Rombouts,M J R Nout.A Chinese fermented soybean food[J].International Journal of Food Microbiology,2001,65(1-2):1-9.
- [6]Prajapati J,Nair B M.The history of fermented foods[J].Handbook of Fermented Functional Foods,2003:1-25.
- [7]Steinkraus K H.Classification of fermented foods:worldwide review of household fermentation techniques[J].Food Control,1997(8):311-317.
- [8]Vinodh A E,Melanie H.Biomass production and smallscale testing of freeze-dried Lactic acid bacteria starter strains for cassava fermentations[J].Food Control,2011,22:389-395.
- [9]Daniele Quaratino.Response surface methodology study of laccase production in Panu-tigrinus liquid cultures[J].Biochemical Engineering Journal,2008,39:236-245.
- [10]Gwu J,Korsten L.Integrated control of citrus green and blue molds using Bacillus subtilis in combination with sodium bicarbonate or hot water[J].Postharvest Biology and Technology,2003,28(1):187-194.
- [11]张丽霞,李荣禧,齐俊生,等.枯草芽孢杆菌发酵培养基的优化[J].植物病理学报,2008(S1):1-25.