食品科学2017，Vol.38Issue(16)：1-9,9.DOI:10.7506/spkx1002-6630-201716001
解淀粉芽孢杆菌GSBa-1胞外多糖的发酵制取、流变学特性和应用
Production of Exopolysaccharide by Fermentation with Bacillus amyloliquefaciens GSBa-1, Its Rheological Characterization and Application
摘要
Abstract
The present study was carried out to optimize the fermentation conditions for exopolysaccharide (EPS) production by Bacillus amyloliquefaciens GSBa-1,isolated and screened from the traditional rice wine starter.The optimal fermentation conditions obtained by single factor experiments and response surface analysis were as follows:the culture medium consisted of peptone 10 g/L,yeast extract powder 5 g/L,sucrose 40 g/L,and NaC1 10 g/L and the fermentation was performed for 36 h at 35 ℃ with an inoculum size of 4％ at a shaking speed of 160 r/min.The maximal production of EPS of 326.45 mg/L was obtained under the above conditions.The results of rheological studies indicated that the aqueous solution of the EPS had low viscosity,which increased with increasing its concentration and shearing rate.Measurement of molecular parameters by multi-angle laser light scattering showed that the weight-average molecular mass (mw) of the EPS was 4.993 × 105 g/mol,the radius of gyration (Rg) 48.34 nm,hydrodynamic radius (Rh) 64.62 nm,and Rg/Rh ratio (ρ) 0.748,indicating that the EPS molecule may be present as compact spheres.This was also confirmed by transmission electron microscope.The apphcation of this EPS in acid milk beverage showed that the use of the EPS could improve the stability of the beverage without increasing its viscosity,indicating that the EPS from Bacillus amyloliquefaciens GSBa-1 can be potentially used as a novel food stabilizer.关键词
胞外多糖/流变特性/激光光散射/酸性乳饮料Key words
exopolysaccharide/rheological characterization/laser light scattering/acid milk beverage分类
轻工纺织引用本文复制引用
赵雯,腾军伟,张健,赵笑,姜云芸,杨贞耐..解淀粉芽孢杆菌GSBa-1胞外多糖的发酵制取、流变学特性和应用[J].食品科学,2017,38(16):1-9,9.基金项目
国家自然基金科学面上项目(31371804) （31371804）
