优良乳酸球菌的筛选及增殖研究

Studies on Selection and Enumberation of Favorable Lactococcus

摘要:

对本实验室保存的几种能用于酸奶发酵的菌种进行比较，并对其中发酵效果最好的菌种的培养基进行优化。结果表明乳酸球菌Q26的发醇效果最好，其最佳培养基组成为：0.5%蔗糖，1%酪蛋白胨，1%牛肉膏，0.5%酵母膏，2.5%碳酸钙，1%抗坏血酸，5.5%甘薯汁，2.5%番茄汁。用此培养基培养进行增殖，Q26的最高菌数达2.36×109 个/mL，比基础培养基的2.74×108 个/mL提高约9倍。另生长因子的组成对菌种的增殖有一定的影响。

Abstract:

The selection and enumberation of Lactococcus Q26 was studied. The results showed that the sucrose, N-sources, the ratio of Peptone and Beef extract and Yeast extract, Yam extract, CaCO3, Vc, and Tomato extract of culture medium is 0.5%, 2.5%, 2:2:1(m/m/m), 5%, 0.3%, 0.3% and 2.5%, respectively. The highest number of Lactococcus can reach 2.36×109 /mL.