期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2017

43

6

669-675

10.13331/j.cnki.jhau.2017.06.017

湘潭市科技计划重点项目

本校为第一机构

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单一菌种。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—博曼(Plackett–Burma)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%,pH 6.0,在此优化条件下,以3%的接种量,于33 ℃培养发酵21 h,菌落总数达3.62×10~(10) cfu/mL。R2菌种最优培养基配方...

In order to obtain high–density cultivation condition for the fermentation of Hunan brassica juncea, mixed strains of LA and R6, and single strain R2 which were suitable for the mustard starter culture, were screened out in the natural fermentation process based on indicators of sensory evaluation and nitrite content. 11 kinds of nutrients including glucose, ammonium sulfate, tryptone and beef extract were screened out as the main proliferation substances for mixed strains of LA and R6 according the result of Plackett–Burma design method; whi...