Flocculating Activity Optimization of Lactobacillus Paracasei Subsp.Paracasei L1 in Corn Liquid

摘要

In order to improve the production process of com starch and accelerate the separation of com starch, flocculating activity of lactobacillus paracasei subsp.paracasei L1 isolated from natural fermentation of sweet potato acid liquor in com liquid was optimized. The main influencing factors were determined by Plackett-Burman experimental design and the flocculating activity was optimized by response surface analysis method. The optimum culture conditions was: inoculum concentration 18%, lactose addition 0.2%, com steeping time Oh, culture temperature 30°C, initial pH of the culture medium pH 6.5, culture time 36h, yeast extract addition l%,concentration of com thick liquid l:3(w/v).The theoretical value of the flocculating activity was 0.1906 mg/ml and the verified value was 0.1854 mg/mL