引用本文:韩 伟,孙 博,苗海江,庄绪会,罗小红,邹海杰,陈红娟,谢嫣琪.大豆乳清中分离干酪乳杆菌GJ00412的种子培养基优化[J].粮油食品科技,2020,28(2):108-114.
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大豆乳清中分离干酪乳杆菌GJ00412的种子培养基优化
韩 伟, 孙 博, 苗海江, 庄绪会, 罗小红, 邹海杰, 陈红娟, 谢嫣琪
国家粮食和物资储备局科学研究院,北京 100037
摘要:
从大豆乳清中分离得到一株菌GJ00412,经16S rRNA基因测序、比对,初步鉴定为干酪乳杆菌,为降低种子培养基成本并提高其生物量,以便进一步应用,在传统乳酸杆菌(MRS)培养基基础上,采用响应面法对培养基组分进行优化。首先通过Plackett-Burman实验设计,从葡萄糖、大豆蛋白胨、酵母浸粉、胰蛋白胨、MgSO4、MnSO4、吐温80、pH等因素中,筛选出葡萄糖、酵母浸粉、MgSO4,吐温80和pH等5个对菌体生物量有显著影响的因子。采用响应面实验设计对上述5个因素进一步优化。优化后的培养基组成(w/v)如下:2.5%葡萄糖,1.8%大豆蛋白胨,0.4%酵母浸粉,0.08%MgSO4,0.04%MnSO4,0.08%吐温80,pH7.17。优化后的培养基与MRS培养基相比,降低成本,生物量无显著差异。
关键词:  大豆乳清  干酪乳杆菌  响应面  Plackett-Burman设计
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Optimization of the seed medium of Lactobacillus casei GJ00412 isolated from soy whey
Abstract:
Soy whey (SW) is generated as a process waste during soy isolate protein preparation. SW has low content of soluble sugar and high content of oligosaccharide, which is suitable for the growth of lactic acid bacteria (LAB). In this study, a strain of Lactobacillus casei GJ00412 (by 16S rRNA genesequencing and identification) was isolated from soy whey. In order to reduce the cost of culture medium, improve its biomass, and facilitate the next utilization, Response surface methodology (RSM) was employed to optimize the composition of seed medium of Lactobacillus casei By Plackett-Burman design, sucrose, yeast power, MgSO4, Tween80 and pH value were found to have significant effects on biomass, and were further analyzed by Box-behnken design, an application of response surface. The optimized medium was as follows (w/v): 2.5% sucrose, 1.8% soy peptone, 0.4% yeast powder, 0.08% MgSO4, 0.04% MnSO4, 0.08% Tween80, pH 7.17. The results showed that the cost of the optimized medium was decreased and the biomass of Lactobacillus casei has no significant difference when compared with MRS medium.
Key words:  soy whey  Lactobacillus casei  response surface  Plackett-Burman design