A study on High Density Increasing Formention of Lactobacillus plantarum
Zhang Guang-min, Wang Wei, Xiaoling Zhang, Bao HuiFang, Chui WeiDong, Zhan FaQing, Ruifeng Lin
Abstract
Zhang Guang-min, Wang Wei, Xiaoling Zhang, Bao HuiFang, Chui WeiDong, Zhan FaQing, Ruifeng Lin
Abstract
In order to develop new style microecological preparation,the condition of improving the production level for Lactobacillus plantarum were screened and optimized.The single factor experiments and response surface analysis were carried out to determinate the optimal proportion of ingredient of fermentation medium.And then,the large-scale culture technology and the Lp-2 culture process was screened and optimized.The maximum yields of Lactobacillus plantarum can be obtained under conditions of sucrose,29 g/L,yeast extract,31g/L,peptone,25g/L,K2HPO4 20 g/L,NaAc,6 g/L,Di-Ammoniun Hydrogen Citrate,2 g/L,tween80,2 g/L,MgSO4,0.1 g/L,MnSO40.1g/L at speed 100 r/min,32℃ for 9.6 h in a 3-ton fermentor.The maximum yields of Lactobacillus plantarum was 1010 CFU/mL.The result showed that our culture optimization is obvious,and it is worth being populalized and applied.
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In order to develop new style microecological preparation,the condition of improving the production level for Lactobacillus plantarum were screened and optimized.The single factor experiments and response surface analysis were carried out to determinate the optimal proportion of ingredient of fermentation medium.And then,the large-scale culture technology and the Lp-2 culture process was screened and optimized.The maximum yields of Lactobacillus plantarum can be obtained under conditions of sucrose,29 g/L,yeast extract,31g/L,peptone,25g/L,K2HPO4 20 g/L,NaAc,6 g/L,Di-Ammoniun Hydrogen Citrate,2 g/L,tween80,2 g/L,MgSO4,0.1 g/L,MnSO40.1g/L at speed 100 r/min,32℃ for 9.6 h in a 3-ton fermentor.The maximum yields of Lactobacillus plantarum was 1010 CFU/mL.The result showed that our culture optimization is obvious,and it is worth being populalized and applied.
Key concepts: Lactobacillus plantarum, Fermentation, Ingredient, Food science, Yeast extract, Lactobacillus, Sucrose, Yeast