2012Hubei nongye kexueRequires access

Optimization of the Solid-State Fermentation Process of Lactobacillus plantarum

Lihong Miao

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Abstract

Using corn flour and wheat bran as ground substances,solid-state fermentation technique was conducted to ferment Lactobacillus plantarum.Taking the number of living bacteria as indicator,single factor tests and L9(34) orthogonal experiment were adopted to optimize the fermentation conditions and formula of medium.The results showed that the optimal culture conditions for L.plantarum were inoculation amount of 10% and fermenting for 48 h at 37 ℃.The optimized solid fermentation medium formula was wheat bran 59.5%,corn flour 35.0%,glucose 2.0%,lactose 1.0%,peptone 1.5%,and yeast extract 1.0%.The number of viable cells of L.plantarum reached 100.5×108 CFU / g.

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What this paper is about

Using corn flour and wheat bran as ground substances,solid-state fermentation technique was conducted to ferment Lactobacillus plantarum.Taking the number of living bacteria as indicator,single factor tests and L9(34) orthogonal experiment were adopted to optimize the fermentation conditions and formula of medium.The results showed that the optimal culture conditions for L.plantarum were inoculation amount of 10% and fermenting for 48 h at 37 ℃.The optimized solid fermentation medium formula was wheat bran 59.5%,corn flour 35.0%,glucose 2.0%,lactose 1.0%,peptone 1.5%,and yeast extract 1.0%.The number of viable cells of L.plantarum reached 100.5×108 CFU / g.

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Available abstract

Using corn flour and wheat bran as ground substances,solid-state fermentation technique was conducted to ferment Lactobacillus plantarum.Taking the number of living bacteria as indicator,single factor tests and L9(34) orthogonal experiment were adopted to optimize the fermentation conditions and formula of medium.The results showed that the optimal culture conditions for L.plantarum were inoculation amount of 10% and fermenting for 48 h at 37 ℃.The optimized solid fermentation medium formula was wheat bran 59.5%,corn flour 35.0%,glucose 2.0%,lactose 1.0%,peptone 1.5%,and yeast extract 1.0%.The number of viable cells of L.plantarum reached 100.5×108 CFU / g.

Key concepts: Lactobacillus plantarum, Fermentation, Food science, Bran, Solid-state fermentation, Lactose, Inoculation, Yeast

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