酪丁酸梭菌RL1产丁酸发酵条件优化研究

CN 41-1437/TS ISSN 2096-1553

酪丁酸梭菌RL1产丁酸发酵条件优化研究

胡晓龙 , 李聪聪 , 何培新 , 李学思 , 曹振华 , 李红

胡晓龙, 李聪聪, 何培新, 等. 酪丁酸梭菌RL1产丁酸发酵条件优化研究[J]. 轻工学报, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

引用本文: 胡晓龙, 李聪聪, 何培新, 等. 酪丁酸梭菌RL1产丁酸发酵条件优化研究[J]. 轻工学报, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

HU Xiaolong, LI Congcong, HE Peixin, et al. Optimization of fermentation conditions for the production of butyric acid by Clostridium tyrobutyricum RL1[J]. Journal of Light Industry, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

Citation: HU Xiaolong, LI Congcong, HE Peixin, et al. Optimization of fermentation conditions for the production of butyric acid by Clostridium tyrobutyricum RL1[J]. Journal of Light Industry, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

酪丁酸梭菌RL1产丁酸发酵条件优化研究

郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
河南省宋河酒业股份有限公司, 河南鹿邑 477265;
五粮液集团有限公司, 四川宜宾 644000

通讯作者: 何培新

基金项目: 中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2017JJ012）；郑州轻工业学院博士科研基金资助项目（2016BSJJ018）；郑州轻工业学院大学生科技活动项目
中图分类号: TS261.1

Optimization of fermentation conditions for the production of butyric acid by Clostridium tyrobutyricum RL1

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
He'nan Songhe Distillery Co., Ltd., Luyi 477265, China;
Wuliangye Group Co., Ltd., Yibin 644000, China

Corresponding author: HE Peixin,

Received Date: 2018-06-19
Available Online: 2018-07-15
CLC number: TS261.1

摘要: 以从浓香型白酒窖泥中分离得到的酪丁酸梭菌RL1（Clostridium tyrobutyricum RL1）为研究对象，采用单因素试验结合正交试验优化菌株产丁酸的发酵条件.结果表明，酪丁酸梭菌RL1的最优产丁酸发酵条件为：发酵培养基初始pH=6.8，装液量100%，培养温度34℃，接种量3%（体积分数），还原剂为硫代乙醇酸钠且其添加量为0.5 g/L.在该发酵条件下，酪丁酸梭菌RL1的丁酸产量可达10.66 g/L，较优化前提高了41.76%.
- 浓香型白酒窖泥 /
- 酪丁酸梭菌 /
- 丁酸 /
- 发酵条件优化
Abstract: The fermentation conditions of Clostridium tyrobutyricum RL1 isolated from Luzhou-flavor liquor pit mud for the production of butyric acid was optimized using one-factor experiment combined with orthogonal experiment. The results showed that the optimal yield of butyric acid termentation of Clostridium butyrium RL1 was the initial pH value 6.8, the volume of culture media 100%, the culture temperature 34℃, the inoculation amount 3% (volume fraction) and the dosage of the deoxidizer (sodium thioglycolate) 0.5 g/L.Under the optimal fermentation conditions, the production of butyric acid by Clostridion tyrobutyricum RL1 reached 10.66 g/L, which was 41.76% higher than that before optimization.
- Luzhou-flavor liquor pit mud /
- Clostridium tyrobutyricum /
- butyric acid /
- optimization of fermentation condition
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沈阳化工大学材料科学与工程学院沈阳 110142

胡晓龙, 李聪聪, 何培新, 等. 酪丁酸梭菌RL1产丁酸发酵条件优化研究[J]. 轻工学报, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

引用本文: 胡晓龙, 李聪聪, 何培新, 等. 酪丁酸梭菌RL1产丁酸发酵条件优化研究[J]. 轻工学报, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

HU Xiaolong, LI Congcong, HE Peixin, et al. Optimization of fermentation conditions for the production of butyric acid by Clostridium tyrobutyricum RL1[J]. Journal of Light Industry, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

Citation: HU Xiaolong, LI Congcong, HE Peixin, et al. Optimization of fermentation conditions for the production of butyric acid by Clostridium tyrobutyricum RL1[J]. Journal of Light Industry, 2018, 33(4): 21-28. doi: 10.3969/j.issn.2096-1553.2018.04.003

酪丁酸梭菌RL1产丁酸发酵条件优化研究

通讯作者: 何培新

郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
河南省宋河酒业股份有限公司, 河南鹿邑 477265;
五粮液集团有限公司, 四川宜宾 644000

收稿日期: 2018-06-19
网络出版日期: 2018-07-15

基金项目: 中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2017JJ012）；郑州轻工业学院博士科研基金资助项目（2016BSJJ018）；郑州轻工业学院大学生科技活动项目

关键词:

摘要: 以从浓香型白酒窖泥中分离得到的酪丁酸梭菌RL1（Clostridium tyrobutyricum RL1）为研究对象，采用单因素试验结合正交试验优化菌株产丁酸的发酵条件.结果表明，酪丁酸梭菌RL1的最优产丁酸发酵条件为：发酵培养基初始pH=6.8，装液量100%，培养温度34℃，接种量3%（体积分数），还原剂为硫代乙醇酸钠且其添加量为0.5 g/L.在该发酵条件下，酪丁酸梭菌RL1的丁酸产量可达10.66 g/L，较优化前提高了41.76%.

English Abstract

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