多菌种发酵辣椒汁培养基配方的优化

摘要

With Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus fermentum and Lactobacillus acidophilus as fermentation test strains,based on fresh pepper juice as culture medium,the optimal types and proportion of carbon sources,nitrogen sources and inorganic salts was determined by single factor experiments.On this basis,four strains of lactic acid bacteria by a mixture of 1 ∶ 1 ∶ 1 ∶ 1 were selected as experimental strains.The optimum formula of culture medium for multi-strains fermentation of pepper juice was optimized by orthogonal tests.The results showed that the optimum medium formula was glucose 4％,yeast extract 3％ and K2HPO4 0.2％.The concentration of lactic acid bacteria in the optimized culture medium was 8.45× 109 CFU/ml,which showed good multiplication effect.The study provided foundation for the industrialization of pepper.%以肠膜明串珠菌(Leuconostoc mesenteroides)、植物乳杆菌(Lactobacillus plantarum)、发酵乳杆菌(Lactobacillus fermentum)和嗜酸乳杆菌(Lactobacillus acidophilus)为试验菌株,采用鲜辣椒汁为基础培养基,通过单因素试验确定最佳碳源、氮源和无机盐及其添加量.在此基础上,以上4种乳酸菌按照1∶1∶1∶1的配比混合后作为试验菌株,采用正交试验设计优化,多菌种发酵鲜辣椒汁培养基的配方.结果表明,最佳培养基配方为葡萄糖的添加量为4％,酵母浸膏的添加量为3％,磷酸氢二钾的添加量为0.2％,优化后培养基中乳酸菌浓度为8.45×109 CFU/mL,增殖效果良好.该研究为剁辣椒的产业化生产奠定了基础.