多菌种复合发酵生产新型活菌制剂的研究
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多菌种复合发酵生产新型活菌制剂的研究(8200字)
摘要：为了探索复合活菌制剂多菌种混合发酵条件，以活菌数为指标，采用固态发酵技术，研究了接种量、培养基初始pH值、发酵温度和发酵培养基原料比例对固态发酵的影响，并通过L9（34）正交试验确定了枯草芽孢杆菌和啤酒酵母混合固态最佳发酵条件。结果表明：发酵温度30℃，发酵初始pH值6.0，发酵培养基豆粕、红薯粉、麸皮比例为2:2:6，接种体积分数为10%的混合菌液（啤酒酵母与枯草芽孢杆菌按1:1比例配置），发酵5天的效果最好。在此条件下发酵后，枯草芽孢杆菌数为1.97×1010cfu/g，啤酒酵母数为1.68×109cfu/g。
关键词：枯草芽孢杆菌；啤酒酵母；固态发酵
Studies on Technology for Producing New Kind Probiotic Bacterium by Compound Fermentation
Abstract:In order to determine the optimum fermentation conditions of bacterium in probiotics,the solid state fermentation conditions such as inoculum size,initial pH value and fermentation temperature and raw material proportion of Bacillus subtilis and Saccharomyces cereviae were optimized manuscript by L9(34) orthogonal experiment. The best results were achieved at the following conditions: initial pH 6.0,fermentation temperature 30℃,raw material proportion 2:2:6,inoculum size10%.The total number of Bacillus subtilis reached 1.97×1010cfu/g,and the total of Saccharomyces cereviae was 1.68×109cfu/g after fermentation.
Key words:Bacillus subtilis , Saccharomyces cereviae , solid state fermentation
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