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| 高产维生素B乳酸菌的筛选、鉴定及培养优化的研究 |
| Screening, Identification and Culture Optimization of Lactic Acid Bacteria with High Yield of Vitamin B |
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| DOI：doi:10.3969/j.issn.1005-7021.2025.02.002 |
| 中文关键词: 维生素B 乳酸菌 生物量 培养优化 发酵方式 补料发酵 |
| 英文关键词: vitamin B lactic acid bacteria biomass culture optimization fermentation method fed-batch fermentation |
| 基金项目:国家自然科学基金项目（41371291）；浙江省公益技术应用研究计划项目（LGN20D010002） |
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| 中文摘要: |
| 为获得高产维生素B乳酸菌菌株，优化培养条件及发酵方式。从三种不同酸菜中分离纯化出乳酸菌，通过荧光分光光度法、HPLC法筛选出1株高产维生素B的菌株SC-65，对其进行形态学观察、生理生化鉴定和16S rDNA序列分析；运用单因素分析和正交实验确定最佳培养条件和最佳培养基浓度；最后通过发酵罐扩大培养，分析其对菌株生物量及维生素B浓度的影响。结果显示，菌株SC-65为戊糖片球菌（Pediococcus pentosaceus）。确定接种量5%（体积分数）、温度37 ℃、装液量50%、pH 6.0、葡萄糖20.0 g/L、蛋白胨10.0 g/L，磷酸盐体系0.35 g/L为最佳培养方案。补料分批发酵细胞生物量为11.94 g/L，维生素B浓度为15.50 mg/L，相比于分批发酵生物量（质量分数）提高117.10%，维生素B浓度（质量分数）提高40.91%。该研究结果为进一步优化菌株的生产工艺，开发乳酸菌发酵产维生素B的应用提供参考。 |
| 英文摘要: |
| To obtain lactic acid bacteria strains with high yield of vitamin B, the culture conditions and fermentation methods were optimized. In this study, lactic acid bacteria were isolated and purified from three different types of pickled vegetables. One strain SC-65 with high production of vitamin B was screened out through fluorescence spectrophotometry and HPLC. Morphological observation, physiological and biochemical identification, and 16S rDNA sequence analysis were carried out on the strain SC-65. The optimal culture conditions and medium concentrations were determined by single-factor analysis and orthogonal experiments. Finally, the effects of expanded culture in the fermenter on the biomass and vitamin B concentration of the strain were analyzed. The results indicated that strain SC-65 was identified as Pediococcus pentosaceus. The optimal culture conditions were determined as follows: Inoculation volume of 5% (v/v), temperature of 37 ℃, liquid loading of 50%, pH of 6.0, glucose concentration of 20.0 g/L, peptone concentration of 10.0 g/L, and phosphate system concentration of 0.35 g/L. The biomass of the fed-batch fermentation was 11.94 g/L, and the vitamin B concentration was 15.50 mg/L. Compared with batch fermentation, the biomass increased by 117.10% and the vitamin B concentration increased by 40.91%. The results of this study lay a theoretical foundation for further optimizing the production process of the strain and for developing the application of lactic acid bacteria fermentation for vitamin B production. |
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