摘要
为提高贝莱斯芽孢杆菌产抑菌活性物质的能力,研究采用单因素实验、Plackett-Burman试验、最陡爬坡试验和Box-Behnken进行发酵工艺优化。试验结果表明,乳糖和硝酸钠分别为发酵培养基的最适碳源和氮源,Plackett-Burman试验确定影响贝莱斯芽孢杆菌抑菌能力的显著因素为接种量、硝酸钠和发酵时间,最陡爬坡试验和响应面试验确定最佳工艺条件为乳糖添加量10 g/L,硝酸钠添加量6.15 g/L,接种量3%,转速220 r/min,温度34℃,发酵时间30.7 h,在此条件下抑菌圈直径为17.6 mm,较优化前提高了55%,活菌数从优化前的2.42×10^(8)CFU/mL提升到6.71×10^(8)CFU/mL。该研究有利于贝莱斯芽孢杆菌作为潜在益生菌的进一步开发利用,提高该菌株抗食品腐败微生物的能力。
To improve the ability of Bacillus velezensis to produce inhibitory substances,the fermentation process was optimized using single-factor experiments,Plackett-Burman test,steepest ascent test,and the Box-Behnken design.The results showed that lactose and sodium nitrate were the optimum carbon and nitrogen sources for the fermentation medium.The Plackett-Burman test showed that the significant factors affecting were the inoculum,sodium nitrate concentration,and fermentation time.The steepest ascent test and response surface test determined the optimum conditions as 10 g/L lactose,6.15 g/L sodium nitrate,3%inoculum,a rotational speed of 220 r/min,34℃,and 30.7 h of fermentation.Under these conditions,the diameter of the inhibition circle was 17.6 mm,which was 55%higher than the diameter before optimization.The biomass increased from 2.42×10^(8) CFU/mL before optimization to 6.71×10^(8) CFU/mL.The findings of this study are beneficial to the further development and utilization of B.velezensis as a potential probiotic and to improve the ability of the strain to resist food spoilage microorganisms.
作者
刘军
江宇琪
刘康
代航培
黄翠欣
王风青
李丽
李仲玄
陈鲜鑫
陈玲
LIU Jun;JIANG Yuqi;LIU Kang;DAI Hangpei;HUANG Cuixin;WANG Fengqing;LI Li;LI Zhongxuan;CHEN Xianxin;CHEN Ling(School of Biological Engineering and Wuliangye Liquor,Sichuan University of Science&Engineering,Yibin 644000,China;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,China;Leshan Academy of Agricultural Sciences,Leshan 614001,China;Giantstar Farming and Husbandry Corporation Limited,Chengdu 611230,China)
出处
《现代食品科技》
CAS
北大核心
2024年第6期114-123,共10页
Modern Food Science and Technology
基金
四川省科技厅重点研发计划项目(2023YFN0020)
固态发酵资源利用四川省重点实验室开放基金项目(2021GTJC05、2022GTYY03)
四川轻化工大学大学生创新创业项目(cx2022134)。
关键词
贝莱斯芽孢杆菌
抑菌物质
发酵
响应面
Bacillus velezensis
bacteriostatic substances
ferment
response surface
作者简介
刘军(1964-),男,教授,研究方向:食品加工,E-mail:scbnc@163.com;通讯作者:李仲玄(1992-),女,博士,研究方向:发酵工程,E-mail:lzx1445@163.com。
