包装与食品机械2025，Vol.43Issue(2)：58-65,8.DOI:10.3969/j.issn.1005-1295.2025.02.007
纳豆芽孢杆菌的培养基配方优化及菌粉制备
Optimization of culture medium formulation and bacterial powder preparation for Bacillus subtilis natto
摘要
Abstract
To increase the viable cell count in Bacillus subtilis natto fermentation broth,this study optimized the liquid fermentation medium composition and culture conditions through single-factor and orthogonal experiments.The effects of different carbon sources,nitrogen sources,inorganic salts,and their ratios on bacterial growth were investigated.The centrifugation speed,protective agent type,and mass ratio of bacterial sludge to protective agent were optimized to prepare Bacillus subtilis natto powder,which was then applied to roasted green tea.The preservation effect was evaluated by periodically monitoring the main physicochemical components and sensory characteristics of the tea.Results showed that the optimal medium composition consisted of 1.5%volume fraction of glucose,1.5%volume fraction of yeast paste and 1.5%volume fraction of KH2PO4.Under this condition,the viable cell count reached 9.4×109 CFU/mL.The optimized bacterial powder maintained a stable viable count of 7.35×109 CFU/mL.After one year of storage,tea polyphenol content in treated samples decreased from 21.75%to 15.01%,and chlorophyll content decreased from 2.68 mg/g to 1.98 mg/g,compared to 14.44%and 1.69 mg/g in untreated samples,respectively.This study provides new insights for efficient Bacillus subtilis natto production and green tea preservation technology development.关键词
纳豆芽孢杆菌/培养基优化/菌粉制备/绿茶/保鲜效果Key words
Bacillus subtilis natto/medium optimization/bacterial powder preparation/green tea/preservation effect分类
轻工业引用本文复制引用
王艳妮,孙飞龙,何琪钰,潘禹澄,井欣蕊..纳豆芽孢杆菌的培养基配方优化及菌粉制备[J].包装与食品机械,2025,43(2):58-65,8.基金项目
陕西省重点研发计划项目(2023-YBNY-167) （2023-YBNY-167）
国家级大学生创新创业训练项目(S202310709056) （S202310709056）
西安市科技计划高校院所科技人员服务企业项目(22GXFW0040) （22GXFW0040）
