现代食品2024,Vol.30Issue(16) :176-178.DOI:10.16736/j.cnki.cn41-1434/ts.2024.16.052

酪酸梭菌培养条件研究

Studies on Cultural Conditions of Clostridium Butyricum

王方方
现代食品2024,Vol.30Issue(16) :176-178.DOI:10.16736/j.cnki.cn41-1434/ts.2024.16.052

酪酸梭菌培养条件研究

Studies on Cultural Conditions of Clostridium Butyricum

王方方1
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作者信息

  • 1. 山东蓝晶生物技术有限公司,山东 菏泽 274600
  • 折叠

摘要

本研究从酪酸梭菌一级种子培养的角度出发,研究接种方式、接种量、培养温度等培养条件对培养结果的影响.结果表明,一级接种前菌悬液进行 75℃热处理,按 4%接种量进行接种,培养过程使用聚丙烯螺旋盖进行密封,在37℃条件下培养,并于培养4 h后每1 h进行1 次振荡,所得一级种子培养液具有较高的OD600值和较低的pH.

Abstract

From the point of view of primary seed culture of clostridium butyricum,this study studied the influence of inoculation method,inoculation amount,culture temperature and other culture conditions on culture results.The results show that before the first level inoculation,the bacterial suspension was subjected to 75℃heat treatment and inoculation amount was 4%,the cultivation process was sealed with polypropylene screw caps and incubated at 37℃.After 4 h of cultivation,oscillation was performed each 1 h.The resulting of first level seed culture had higher OD600 value and lower pH.

关键词

酪酸梭菌/培养条件/优化

Key words

clostridium butyricum/cultivation condition/optimization

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出版年

2024
现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
参考文献量4
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