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1、基于Plackett-Burma的湖南芥菜发酵种高密度培养条件优化侯爱査王一淇姜輝郑述奎室军湖南农业大学食品科学技术学院摘要：为实现湖南芥菜发酵菌种的高密度培养，以感官评分和亚硝酸盐含量为评价指标，从自然发酵湖南芥菜中筛选出合适作芥菜发酵剂的LA与R6组合混合菌种和R2革一菌种。采用Plackett-Burma从11种营养物质中筛选出葡萄糖、硫酸铵、胰蛋白胨、牛肉膏为LA与R6混合菌种的主要增殖物质；乳清粉、硫酸铵、胰蛋白胨、酵母浸出粉为R2菌种的主要增殖物质。通过布列可特一博曼(Plackett-Bur
2、ma)设计方法和正交试验，得出LA与R6混合菌种培养基最优配方是葡萄糖3%、牛肉膏1.5%、硫酸铵0.5%、胰蛋白胨1%，pH6.0，在此优化条件下，以3%的接种量，于33°C培养发酵21h，菌落总数达3.62X101Qcfu/mL。R2菌种最优培养基配方为乳清粉4%,硫酸铵1.5%，胰蛋白胨0.5%,酵母浸出粉2%,pH6.0，在此优化培养条件下，以3%接种量于29°C培养发酵21h,菌落总数达1.85X1012cfu/mLo关键词：芥菜;发酵;高密度培养;乳酸菌;布列可特一博曼设计方法;作者简介：侯爱
3、香(1982—)，女，湖南临湘人，博士研宄生，讲师，主要从事食品微生物技术和食品文化研究，aixianghou@163.com;作者简介：李宗军，教授，主要从事食品生物技术研宄，hnlizongjun@163.com收稿日期:2017-06-21基金：湘潭市科技计划重点项目(NY-ZD20161003)Optimizingthehigh-densitycultureconditionsforbacteriafermentationofChineseleafmustardbasedonPlackett-Bu
4、rmanHOUAixiangWANGYiqiJIANGHuiZHENGXuLIZongjunCollegeofFoodScienceandTechnology，HunanAgriculturalUniversity;Abstract：Tnordertoobtainhigh-densitycultivationconditionforthefermentationofHunanbrassicajuncea,mixedstrainsofLAandR6,andsinglestrainR2whichweresui
5、tableforthemustardstarterculture,werescreenedoutinthenaturalfermentationprocessbasedonindicatorsofsensoryevaluationandnitritecontent.11kindsofnutrientsincludingglucose,ammoniumsulfate,tryptoneandbeefextractwerescreenedoutasthemainproliferationsubstancesfo
6、rmixedstrainsofLAandR6accordingtheresultofPlackett-Burmadesignmethod;whilewheypowder,ammoniumsulfate,tryptoneandyeastextractpowderwerescreenedoutforthoseofstrainR2.TheresultsshowedthattheoptimumformulaformixedculturemediumofLAandR6wasconsistedof3%glucose,
7、1.5%beefextract,0.5%ammoniumsulfate,and1%tryptoneinpH6.0.Thetotalnumberofcolonicscouldreachto3.62XIO10cfu/mLintheformulawithconditionsof3%inoculation,33°Cculturetemperature,and21hfermentation.ForstrainR2,theoptimumculturemediumwasconsistedof4%wheypowder,1
8、.5%ammoniumsulfate,0.5%tryptone,and2%yeastextractinpH6.0.Thetotalnumberofcoloniesintheformulacouldreachto1.85X10IJcfu/mLatthetemperatureof29for21hoffermentation.Keyword：mustard;fermentation;highdensityculture;lactic
