植物乳植杆菌NXU0011高密度发酵培养条件及菌粉工艺优化

李福奇; 翟茹; 张海燕; 冀权; 霍龙璇; 乔晨; 潘琳

DOI:10.12161/j.issn.1005-6521.2026.05.022

食品研究与开发:2026,47(5):170-179

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植物乳植杆菌NXU0011高密度发酵培养条件及菌粉工艺优化

李福奇，翟茹，张海燕，冀权，霍龙璇，乔晨，潘琳*

(宁夏大学食品科学与工程学院,宁夏银川 750021)

Optimization of High-Density Fermentation Conditions and Bacterial Powder Processing for Lactobacillus plantarum NXU0011

LI Fuqi,ZHAI Ru,ZHANG Haiyan,JI Quan,HUO Longxuan,QIAO Chen,PAN Lin*

(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China)

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投稿时间：2024-09-05

中文摘要: 为提高植物乳植杆菌NXU0011（Lactobacillus plantarum NXU0011）的培养活菌密度及其冻干存活率，通过单因素试验以及响应面组合设计研究最佳培养基成分；以脱脂乳粉、菊粉、蔗糖为保护剂，考察复合保护剂对Lactobacillus plantarum NXU0011冻干存活率的影响。结果表明，优化后的培养基最佳组分为海藻糖浓度6.26%、胰蛋白胨浓度7.26%、KH2PO4/Na2HPO4浓度 0.12 mol/L，在此条件下Lactobacillus plantarum NXU0011活菌数达9.95×109 CFU/mL。冻干保护剂复配后最佳组合为脱脂乳粉添加量12.84%、菊粉添加量17.10%、蔗糖添加量5.92%，冻干后菌剂的存活率为93.42%。

中文关键词: 植物乳植杆菌冻干存活率工艺优化真空冷冻干燥保护剂

Abstract:To enhance the viable cell density and freeze-drying survival rate of Lactobacillus plantarum NXU0011,the optimal culture medium composition was investigated through single-factor experiments and response surface methodology.Skimmed milk powder,inulin,and sucrose were employed as protective agents to evaluate the effects of compound protective agents on the freeze-drying survival rate of Lactobacillus plantarum NXU0011.The results showed that the optimized culture medium composition consisted of 6.26% trehalose,7.26% tryptone,and 0.12 mol/L KH2PO4/Na2HPO4.Under these conditions,the viable cell count of Lactobacillus plantarum NXU0011 reached 9.95×109 CFU/mL.The optimal formulation of freeze-drying protective agents was 12.84% skimmed milk powder,17.10% inulin,and 5.92% sucrose,resulting in a post-freeze-drying survival rate of 93.42%.

keywords: Lactobacillus plantarum freeze-drying survival rate process optimization vacuum freeze-drying protective agent

文章编号：202605022 中图分类号： 文献标志码：

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作者	单位
李福奇	宁夏大学食品科学与工程学院,宁夏银川 750021
翟茹	宁夏大学食品科学与工程学院,宁夏银川 750021
张海燕	宁夏大学食品科学与工程学院,宁夏银川 750021
冀权	宁夏大学食品科学与工程学院,宁夏银川 750021
霍龙璇	宁夏大学食品科学与工程学院,宁夏银川 750021
乔晨	宁夏大学食品科学与工程学院,宁夏银川 750021
潘琳	宁夏大学食品科学与工程学院,宁夏银川 750021

Author Name	Affiliation
LI Fuqi	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China
ZHAI Ru	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China
ZHANG Haiyan	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China
JI Quan	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China
HUO Longxuan	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China
QIAO Chen	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China
PAN Lin	School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China

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