短乳杆菌M-10产胞外多糖的发酵工艺优化
Optimization of fermentation process of exopolysaccharide production by Levilactobacillus brevis M-10
王琪 1李根 1刘鹏帆 2彭佳伟 1秦文君 3蔡瑾4
作者信息
- 1. 山西大学生命科学学院,山西太原 030631
- 2. 江西李渡酒业有限公司,江西南昌 331725
- 3. 山西省中医药研究院营养科,山西太原 030012
- 4. 山西大学应用化学研究所,山西太原 030006
- 折叠
摘要
该研究以分离自晋西北酸粥、并能产生胞外多糖(EPS)的短乳杆菌(Levilactobacillus brevis)M-10为研究对象,采用MRS培养基,在优化碳源、氮源的基础上,通过单因素试验和响应面试验,对短乳杆菌M-10产 EPS的发酵工艺进行优化.结果表明,发酵温度对短乳杆菌M-10产EPS影响极显著(P＜0.01),接种量对短乳杆菌M-10产EPS影响显著(P＜0.05).最佳发酵工艺为发酵温度36 ℃,发酵时间45 h,初始pH值6.2,接种量1.0％(V/V).在此优化条件下,EPS产量为(2.54±0.13)g/L,比优化前提高了2.42倍.
Abstract
Using exopolysaccharide(EPS)producing Levilactobacillus brevis M-10 isolated from Northwestern Shanxi sour porridge as research object,the fermentation process of L.brevis M-10 for EPS production was optimized by single factor and response surface experiments based on the opti-mized carbon source and nitrogen source using MRS medium.The results showed that the fermentation temperature had an extremely significant ef-fect on the EPS production of L.brevis M-10(P＜0.01),and the inoculum had a significant effect(P＜0.05).The optimal fermentation process was obtained as follows:fermentation temperature 36℃,time 45 h,initial pH 6.2 and inoculum 1.0％(V/V).Under these optimal conditions,the EPS yield was(2.54±0.13)g/L,which was 2.42 times higher than that before optimization.
关键词
晋西北酸粥/短乳杆菌/胞外多糖/发酵工艺/响应面优化Key words
Northwestern Shanxi sour porridge/Levilactobacillus brevis/exopolysaccharide/fermentation process/response surface optimization引用本文复制引用
基金项目
山西省自然科学研究面上项目(20210302123464)
出版年
2024
NETL
NSTL
万方数据