摘要
采用油脂平板法对实验室分离自西藏风干肉、巴盟中旗牛羊肉样品的55株乳酸菌进行筛选,得到1株脂肪酶活力较高的菌株TR1-1-3,经16S rDNA分子生物学鉴定为瑞士乳杆菌。在单因素试验(接种量、温度、pH值、培养时间、金属离子)的基础上,通过响应面法对菌株发酵产酶条件进行优化,分析培养条件的改变对菌株发酵产酶的影响。结果表明,经Box-Behnken二次多元回归模型方程计算可得最优解,即最佳培养条件为:接种量2%,培养温度36.2℃,pH 5.84,发酵培养48 h,此时目标菌株TR1-1-3的酶活性最强为10.92 U/mL,较优化前有所提高,且接种量对菌株发酵产酶的影响最大,其次为pH值与温度,3因素的交互作用影响更为显著,而金属离子对其影响较小,其中Fe^2+,Mn^2+激活菌体产酶,Ca^2+,Mg^2+,Cu^2+对其有不同程度的抑制作用。
In the study,55 strains of lactic acid bacteria which were isolated from Tibetan air-dried meat and Bameng Zhongqi beef and mutton samples were screened by lipid plate method,a strain TR1-1-3 of lipase with high lipase activity was isolated and identified as Lactobacillus helveticus by 16S rDNA molecular biology.The fermentation enzyme production conditions of the strain were optimized by Box-Behnken response surface method on the basis of single factor experiment(inoculation amount,temperature,pH value,culture time,metal ions).The results showed that the optimal solution could be obtained by Box-Behnken quadratic multivariate regression model equation,the optimum conditions were inoculation amount 2%,36.2℃,pH 5.84,48 h.Under these conditions,the enzyme activity was 10.92 U/mL,which was higher than before optimization.Moreover,the inoculum had the greatest influence on the enzyme production of the strain,followed by pH value and temperature.The interaction of the three factors was more significant,while the metal ions had less effect on it.Fe^2+and Mn^2+activated the enzyme production and Ca^2+,Mg^2+,Cu^2+have different degrees of inhibition.
作者
景智波
田建军
赵丽华
张开屏
靳烨
Jing Zhibo;Tian Jianjun;Zhao Lihua;Zhang Kaiping;Jin Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018;Department of Food Engineering,Inner Mongolia Business Vocational College,Hohhot 010070)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第10期124-133,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金地区项目(31960514)
内蒙古自治区科技计划项目(2019GG239)
内蒙古自治区科技成果转化专项(2019CG066)。
作者简介
景智波(1992-),女,硕士生;通讯作者:田建军,E-mail:imaut@163.com。
