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hs-3乳酸菌发酵研究

The Fermentation Study of Streptococcus thermophilus hs-3 from The Hengshui Lake

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【作者】 魏淑珍孙金旭朱会霞王敏王倩芦站根李长文

【Author】 WEI Shu-zhen1,SUN Jin-xu1,ZHU Hui-xia1 and LI Chang-wen2 et al.(1.Department of Biology,Hengshui University,Hengshui,Hebei 053000;2.Agriculture University of Hebei,Baoding,Hebei 071001,China)

【机构】 衡水学院生物系河北农业大学 河北衡水053000河北衡水053000河北保定071000

【摘要】 hs-3菌摇瓶发酵培养过程中,适宜培养时间为16h。研究结果表明,接种量、摇瓶转速、装液量对培养后活菌数及胞外多糖产量都有影响。进一步正交实验得出,摇瓶转速为显著性影响因素,摇瓶培养的适宜工艺组合为:转速60r/min,接种量3%,装液量250mL(500mL三角瓶),通过10L发酵罐小试,hs-3菌活菌数最大为1.12×109cfu/mL,胞外多糖最大产量819mg/L,和摇瓶培养基本一致。

【Abstract】 In the course of Shake-flask Ferment-cultivating of hs-3,the feasible cultivating were obtained,16 h was feasible.The results indicated that the bacterium yield and exoplysaccharide were effected by rotate speed,inoculation amount ang the quantity of culture medium.The conditions of Ferment-cultivating were obtained by the L933 orthogonal experiment design and analyzing,rotate speed 60 r/min,inoculation 3 %,the quantity of culture medium enclosing 250 mL(500 mL)were the optimum ferment condtions.The bacterium yield and exoplysaccharide were 1.12×109cfu/mL and 819 mg/L in the course of 10 L Fermentation tank-cultivating.

【基金】 河北省衡水市科技局2005资助课题(课题编号05018)
  • 【文献出处】 酿酒科技 ,Liquor-Making Science & Technology , 编辑部邮箱 ,2006年02期
  • 【分类号】TS262
  • 【被引频次】5
  • 【下载频次】161
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