方国豪,唐玉星,丁培治,万传星

• 1:塔里木大学生命科学与技术学院
• 2:喀什大学生命与地理科学学院

摘要(Abstract)：

以一株分离自新疆番茄的Lactiplantibacillus plantarum TRM34502为试验菌株。在单因素试验的基础上，采用Plackett-Burman设计筛选出影响菌体密度的关键因素(碳源添加量、氮源添加量、复合无机盐添加量)。通过Box-Behnken设计对关键因素进行优化，建立二次回归方程，确定最佳发酵培养基配方和培养条件。结果表明，L.plantarum TRM34502的最适发酵培养基在碳源添加量为3.25%、氮源添加量为2.35%、复合无机盐添加量为0.78%时，OD_(600)达到5.82。优化后的发酵条件显著提高了菌体密度。为明确植物乳植杆菌发酵对番茄汁风味的影响，以新疆番茄为原料，番茄汁经植物乳植杆菌发酵后，通过顶空固相微萃取-气相色谱-质谱联用法对其挥发性风味物质的种类和含量进行了测定。在发酵前后的样品中共分析确认了31种挥发性风味物质，包括11种醇类、10种醛类、3种酮类、1种酸类、4种酯类，以及2种特殊物质D-柠檬烯和α-法尼烯。

关键词(KeyWords)： 植物乳植杆菌;高密度发酵;响应面法;GC-MS;风味分析

Abstract:

Keywords:

基金项目(Foundation): 新疆生产建设兵团科技计划项目(2025DB017)

作者(Author): 方国豪,唐玉星,丁培治,万传星

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