藏灵菇源干酪乳杆菌发酵剂分批发酵条件的优化

为了提高发酵液中筛选自藏灵菇产胆盐水解酶干酪乳杆菌KL1的活菌数量，通过采用5 L自动发酵罐进行三因素三水平L₉(3⁴)]正交试验的方法，研究不同培养基与发酵条件对发酵剂活菌数的影响。结果表明：在发酵温度40℃、接种量3%、发酵液pH 6.5、发酵时间20 h的条件下，采用改良MRS培养基，发酵剂活菌数量最高，为8.2×10⁹ CFU/mL。在此优化条件下，发酵剂的活菌数是优化前的25.63倍。

Optimization of Batch Fermentation Conditions for Starter Culture of Lactobacillus casei from Tibetan Kefir

In order to improve Lactobacillus casei KL1 of bile salt hydrolase which was isolated from Tibetan Kefir since fermentation broth number of the living bacterium, the author adopted the method of the three factors and three levels orthogonal experiments L₉(3⁴)] with 5 L automatic fermentor, and studied the effect of different mediums and fermentation conditions on the living bacteria number of the starter culture. The results showed that under the condition of the fermentation temperature of 40℃, the inoculation quantity controlled in 3%, fermentation broth pH 6.5 and the fermentation time of 20 h, using the improved MRS culture medium, the living bacteria number of starter culture would be 8.2×10⁹ CFU/mL. Under the optimize fermentation conditions, the living bacteria number was 25.63 times as many as that before.