河西走廊产区本土酒酒球菌高密度培养工艺条件优化

于 静1,毛亚玲1,李俊娥1,杨 柳1,祝 霞12,杨学山12*

1.甘肃农业大学食品科学与工程学院,甘肃兰州 730000

2.甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州 730070

摘要:为优化本土酒酒球菌(Oenococcus oeniO. oeni)高密度培养工艺条件,以分离自甘肃河西走廊产区的本土 O.oeni ZX-1WW-1为试验菌株,利用单因素试验结合Box-Behnken设计对菌株的培养条件进行优化。结果表明,酒酒球菌ZX-1的最佳培养条件:培养温度28 ,初始pH 5.06,碳源含量15.1 g/L;酒酒球菌WW-1的最佳培养条件:培养温度28 ,初始pH 5.08,碳源含量15.3 g/L。在最佳培养条件下,2株本土菌株发酵液活菌数均达到1.0×109 CFU/mL,与模型预测值无显著差异(P0.05)。综上,优化后的高密度培养工艺可有效提高本土O. oeni菌株ZX-1WW-1的活菌数,对于制备高质量本土O. oeni直投式发酵剂具有重要意义。

关键词:高密度培养;活菌数;本土酒酒球菌;Box-Behnken设计

中图分类号:TS261.13 文献标识码:A 文章编号:1674-506X202206-0023-0009


Optimization of High Density Culture Conditions of Native Oenococcus oeni in Hexi Corridor

YU Jing1, MAO Yaling1, LI June1, YANG Liu1, ZHU Xia12, YANG Xueshan12*

1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730000, China;

2. Gansu Key Laboratory of Viticulture and Enology, Lanzhou Gansu 730000, China

AbstractIn order to optimize the high density culture conditions of native Oenococcus oeni. ZX-1 and WW-1 isolated from Hexi corridor of Gansu province were used as test strains. And the culture conditions of the strain were optimized by single factor test combined with Box-Behnken design. The results showed that the optimal culture conditions of ZX-1 were: culture temperature 28 ℃, initial pH 5.06, carbon source content 15.1 g/L; the optimal culture conditions of WW-1 were: culture temperature 28 ℃, initial pH 5.08, carbon source content 15.3 g/L. Under the optimal culture conditions, the viable count in the fermentation liquid of the two native strains reached 1.0 × 109 CFU/mL, which was not significantly different from the predicted value of the model (P0.05). In conclusion, the optimized high density culture process can effectively increase the number of viable counts of native O. oeni strains ZX-1and WW-1, which is of great significance for the preparation of high-quality native O. oeni direct vat set(DVS).

Keywordshigh density culture; viable count; native Oenococcus oeni; Box-Behnken design

doi10.3969/j.issn.1674-506X.2022.06-004


收稿日期:2022-02-10

基金项目:国家自然科学基金项目(32060581);甘肃省自然科学基金项目(20JR10RA527);甘肃省葡萄酒产业发展基金项目20180820-0720180820-08);甘肃农业大学校列项目(GSAU-ZL-2018-8

作者简介:于静(1997-),女,硕士研究生。研究方向:酿酒微生物

*通信作者:杨学山(1977-),男,教授。研究方向:葡萄酒/果酒酿造微生物研究。


引用格式:于静,毛亚玲,李俊娥,.河西走廊产区本土酒酒球菌高密度培养工艺条件优化[J].食品与发酵科技,2022,58(6):23-31.


全文查看

公告通知

联系我们

  • 双月刊

  • 四川省经济和信息化厅

  • 四川省食品发酵工业研究设计院有限公司

  • 《食品与发酵科技》编辑部

  • 四川省成都市温江区杨柳东路中段98号

  • 611130

  • 028-82763572

  • ISSN1674-506X

  • CN51-1713/TS

  • 62-247