Lactobacillus helveticus |ND-01高密度培养条件的优化及冻干发酵剂的制备

›› 2008, Vol. 10 ›› Issue (6): 74-82.

Lactobacillus helveticus |ND-01高密度培养条件的优化及冻干发酵剂的制备

崔利敏[1] 周琦[1] 艾日登才次克[1] 杜晓华[1] 乌兰[1] 刘小鸣[2] 陈卫[2] 张和平[1]

[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018 [2]江南大学食品学院,江苏无锡214122

收稿日期:2008-08-18 修回日期:2008-11-24 出版日期:2008-12-15 发布日期:2009-07-29
通讯作者: 张和平，教授，博士生导师，主要从事乳品加工和乳品生物技术研究。E-mail：hepingdd@vip．sina．com
作者简介:崔利敏|硕士研究生|从事乳品生物技术方面的研究。
基金资助:
国家863计划项目（2006AA10Z345,2007AA10Z353）资助.

Optimization of Fermentation Conditions for Lactobacillus helveticus |ND-01 and Preparation for Freeze-dried Starter

CUI Li-min, ZHOU Qi, Airidengcaicike| DU Xiao-hua, WU Lan, LIU Xiao-ming, CHEN Wei, ZHANG He-ping

1. Key Lab of Dairy Bioteehnology and Bioengineer, Ministry of Eudeation, Inner Mongolia Agricultural University |Hohhot 010018|2. College of Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122, China

Received:2008-08-18 Revised:2008-11-24 Online:2008-12-15 Published:2009-07-29

摘要/Abstract

摘要：

瑞士乳杆菌Lactobacillus helveticus ND-01是一株分离、筛选自新疆酸马奶中的乳酸菌,并且在发酵牛乳的过程中能产生较高的ACE-Ⅰ抑制活性和γ-氨基丁酸。实验通过对L.helveticus ND-01培养基的组分进行优化,从而得出L.helveticus ND-01优化培养基配方为：乳糖25 g/L,大豆蛋白胨14.1 g/L,酵母粉14.1 g/L,醋酸钠15.3 g/L,柠檬酸纳6.5 g/L,K2HPO42.2 g/L,MgSO4.7H2O 2 g/L,MnSO4.5H2O 25 mg/L,吐温-80 1 g/L,L-半胱氨酸盐酸盐750 mg/L,维生素B9（VB9）20 mg/L。L.helveticus ND-01在此培养基中经42℃,18 h培养,其活菌数可达到4.2×10^8cfu/mL,比MRS中（8.2×10^7cfu/mL）提高近5倍。将此优化培养基作为基础培养基,在5 L发酵罐中,经优化发酵条件,其活菌数可达到3.1×10^9cfu/mL,发酵液离心收集菌体,加入保护剂,冷冻干燥后活菌数可达到2.5×10^10cfu/g。冻干菌粉经90 d的低温贮藏,其存活率为81.20%。

关键词: 瑞士乳杆菌培养基发酵冻干

Abstract:

LactobaciUus helveticus ND-01 is a lactic acid bacteria isolated from Koumiss in Xinjiang. It can produce higher inhibitory activity against ACE- Ⅰ and γ-aminobutyric acid during the fermentation process. The medium components for L. helveticus ND-01 were optimized by response surface methodology, which contained lactose（25 g/L）, soy peptone（ 14.1 g/L） , yeast extract（ 14.1 g/L） , sodium acetate（ 15.3 g/L） , sodium citrate（6.5 g/L） , K2HPO4 （2.2 g/L）, MgSO4· 7H2O （2 g/L）, MnSO4· 5H2O （25 mg/L）, tween-80 （ 1 g/L）, L-cysteine （750 mg/L）, Vitamin B9 （ VB9 ） 20 mg/L. After cultivation in optimization medium for 18h at 42℃, the viable count of L. helveticus ND-01 was 4.2 × 10^8 cfu/mL, which was about 5 times higher than that in MRS（8.2 × 10^7 cfu/mL）. Fermentation conditions were optimized using this enrichment medium as the basal medium culture in the 5L fermentor, the viable count of L. helveticus ND-01 reached 3.1 × 10^9 cfu/mL. After centrifugal separation of the cell form fermentation broth and freeze drying, a viable count of 2.5 × 10^10 cfu/g was obtained. After 90 days storage, survival rate of the freeze drying starter reached 81.20%.

Key words: Lactobacillus helveticus ND-01, medium, fermentation, freeze drying

中图分类号:

TQ920

崔利敏,周琦,艾日登才次克,杜晓华, 乌兰,刘小鸣,陈卫,张和平. Lactobacillus helveticus |ND-01高密度培养条件的优化及冻干发酵剂的制备[J]. , 2008, 10(6): 74-82.

CUI Li-min, ZHOU Qi, Airidengcaicike| DU Xiao-hua, WU Lan, LIU Xiao-ming, CHEN . Optimization of Fermentation Conditions for Lactobacillus helveticus |ND-01 and Preparation for Freeze-dried Starter[J]. , 2008, 10(6): 74-82.