保加利亚乳杆菌利用α-亚麻酸合成共轭亚麻酸

摘要

To improve the nutritional value and increase the functional ingredients in dairy products. Lactobacillus bulgaricus was used for fermenting kim milk to produce α-rlinolenic acid to conjugated linolenic acid. The optimal conditions for conjugated linolenic acid production determined through orthogonal test were: culture temperature 31 ℃, inoculum volume 5.0%, α-linolenic acid 0. 6 mg/ml. Culture time 48 h. The content of conjugated linolenic acid was measured and the concentration was 0. 15 mg/mL after finishing fermentation.%为提高乳制品的营养价值,增加乳制品中的功能性成分,通过保加利亚乳杆菌以α-亚麻酸为底物、脱脂乳为培养基在特定条件下进行发酵,获得富含共轭亚麻酸的发酵乳,发酵结束后测定发酵乳中的共轭亚麻酸含量.通过正交试验优化发酵条件,得出合成共轭亚麻酸的最佳条件分别是:发酵温度31℃,菌体接种量5.0％,α-亚麻酸添加量0.6 mg/mL.发酵时间48h,共轭亚麻酸产量为0.15 mg/mL.