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Medium and Culture Conditions for the Lactic Acid Bacteria Starter Used for Fermented Meat

HE Yu-bo

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Abstract

In order to get a large number of lactic acid bacteria cells, the medium and culture conditions were studied in this experiment. The experiment results show that the composition of the medium for Lactobacillus plantarum and Lactobacillus fermentum consists of 2% sucrose , 0.5% peptone, 10% soy bean powder and 0.5% corn extract.A large number of lactic acid bacteria cells are obtained in a shorter time with 0.5% K_2HPO_4 added to the medium. The selected media inoculated with L.fermentum and L.plantarum are cultivated at 37.5 ℃ for 17 h, and the counts reach 1.85×10 9 cfu/mL and 4.55×10 9 cfu/mL, respectively.

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What this paper is about

In order to get a large number of lactic acid bacteria cells, the medium and culture conditions were studied in this experiment. The experiment results show that the composition of the medium for Lactobacillus plantarum and Lactobacillus fermentum consists of 2% sucrose , 0.5% peptone, 10% soy bean powder and 0.5% corn extract.A large number of lactic acid bacteria cells are obtained in a shorter time with 0.5% K_2HPO_4 added to the medium. The selected media inoculated with L.fermentum and L.plantarum are cultivated at 37.5 ℃ for 17 h, and the counts reach 1.85×10 9 cfu/mL and 4.55×10 9 cfu/mL, respectively.

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Available abstract

In order to get a large number of lactic acid bacteria cells, the medium and culture conditions were studied in this experiment. The experiment results show that the composition of the medium for Lactobacillus plantarum and Lactobacillus fermentum consists of 2% sucrose , 0.5% peptone, 10% soy bean powder and 0.5% corn extract.A large number of lactic acid bacteria cells are obtained in a shorter time with 0.5% K_2HPO_4 added to the medium. The selected media inoculated with L.fermentum and L.plantarum are cultivated at 37.5 ℃ for 17 h, and the counts reach 1.85×10 9 cfu/mL and 4.55×10 9 cfu/mL, respectively.

Key concepts: Starter, Lactobacillus fermentum, Lactic acid, Lactobacillus plantarum, Food science, Bacteria, Fermentation, Chemistry

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