益生菌食品拥有全球最大的功能性食品市场,嗜酸乳杆菌是目前开发的益生菌之一。嗜酸乳杆菌菌粉广泛应用于食品和医药工业。本课题通过对嗜酸乳杆菌高密度培养及冻干保护剂的研究以达到提高嗜酸乳杆菌菌粉活菌数、实现工业化生产及降低产品成本的目的。论文优化了MRS(De Man Rogosa and Sharpe)培养基,探讨了嗜酸乳杆菌的培养方式,通过优化冻干保护剂及添加抗冷冻因子制备得到高活菌数的嗜酸乳杆菌菌粉,探讨了菌粉不同条件下的贮藏效果。
通过单因素试验研究了氨基酸、糖类物质、还原性物质及天然提取物对嗜酸乳杆菌生长的影响。结果表明谷氨酸、精氨酸、亮氨酸、赖氨酸、甲硫氨酸、脯氨酸、苯丙氨酸、抗坏血酸、半胱氨酸盐酸盐、胡萝卜汁、番茄汁及香菇汁能促进嗜酸乳杆菌的生长。
通过响应面优化试验得到改良MRS培养基：蛋白胨10 g/L、牛肉膏8g/L、酵母浸粉6 g/L、葡萄糖21 g/L-22 g/L、磷酸氢二钾3.3 g/L、柠檬酸氢二氨2 g/L、无水乙酸钠6 g/L-6.25 g/L、硫酸镁2g/L、吐温-80 1ml/L及硫酸锰0.05 g/L。优化得到的培养条件为：接种量5%,培养时间18h,培养温度...
【英文摘要】
The world's largest functional food market is occupied by probiotic foods. One of the developments of probiotics is Lactobacillus acidophilus whose powder is widely used in food and pharmaceutical industry. The study of high density culture and protective agent of freeze-dried of Lactobacillus acidophilus was to increase the number of production living cells, achieve industrial production and reduce the production of cost. In the work, MRS (De Man Rogosa and Sharpe) medium was optimized, culture methods of ...
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