植物乳杆菌Lactobacillus plantarum（FJAT-7926）生物学特性研究

基金项目:

国家科技部农业科技成果转化项目 (2013GB2C400236)

福建省科技计划项目——省属公益类科研院所基本科研专项 (2011R1020-7)

Biological Characteristics of Lactobacillus plantarum FJAT-7926

Agricultural Bio-Resources Research Institute,Fujian Academy of Agricultural Sciences

摘要: 分离到1株植物乳杆菌FJAT-7926, 并对其进行生物学特征研究, 结果表明:该乳酸菌的最适生长温度为37℃, 最适pH为6。接种量为3%, 培养36h后, pH达到3.98, 产乳酸量为25.4g·L-1。应用该菌株发酵大豆豆浆, 研究发酵后的植物性乳酸菌饮品特性, 结果显示:饮品乳酸菌含量高达1×109cfu·mL-1, 感官评价良好。
- 植物乳杆菌 /
- 生物学特性 /
- 植物性乳酸菌饮品
Abstract: A lactic acid bacterial strain, named as FJAT-7926, was isolated from traditional femented food and identified as Lactobacillus plantarum.Biological characteristic assays showed that the optimum growth temperature and pH value are 37℃ and 6.The lactic acid production was increased with a decreasing of pH value, and 25.4g·L-1 lactic acid was produced at pH 3.8 with 3% inoculation amount.The research on physiological and biochemical characteristics would benefit for the development of plant protein yoghurt.Our results suggested that FJAT-7926 could be used for the fermentation of soybean milk and it′s lactic acid bacteria number of was up to 109cfu·mL-1.
- Lactobacillus plantarum /
- biological characteristics /
- plant protein yoghurt

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