丁酸梭菌与酪丁酸梭菌发酵特性比较

doi:10.13652/j.issn.1003-5788.2019.02.006

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丁酸梭菌与酪丁酸梭菌发酵特性比较
DOI:
                        10.13652/j.issn.1003-5788.2019.02.006
                    
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作者单位:(1. 山东理工大学农业工程与食品科学学院，山东 淄博 255000;2. 山东玉兔食品有限公司，山东 淄博 255300)
作者简介:王友玲，女，山东理工大学在读硕士研究生。
通讯作者:刘青（1985—），女，山东理工大学讲师，博士。E-mail:qingliu0906@sdut.edu.cn
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基金项目:淄博市校城融合计划发展项目（编号：2017ZBXC004）

Comparison of fermentation characteristics between clostridium butyricum and Clostridium tyroburicum

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(1. College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China; 2. Shandong Yutu Food Co., Ltd., Zibo, Shandong 255300, China)

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摘要:

从人粪便、窖泥和动物肠道内容物分离筛选出3株丁酸梭状芽孢杆菌，分别命名为Clostridium butyricum NK、Clostridium butyricum SY、Clostridium butyricum RX。比较丁酸梭菌NK、丁酸梭菌SY、丁酸梭菌RX和酪丁酸梭菌ATCC25755在合成培养基的发酵特性。结果表明：丁酸梭菌NK和丁酸梭菌SY生长能力较强。酪丁酸梭菌产丁酸能力较强，而产乳酸能力低于丁酸梭菌。3株丁酸梭菌相比较，丁酸梭菌NK产丁酸能力较强，达2.08 g/L。

Abstract:

In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the content of 2.08 g/L in synthetic medium.

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王友玲,魏竹君,刘青,等.丁酸梭菌与酪丁酸梭菌发酵特性比较[J].食品与机械,2019,(2):27-32.
WANGYouling, WEIZhujun, LIUQing, et al. Comparison of fermentation characteristics between clostridium butyricum and Clostridium tyroburicum[J]. Food & Machinery,2019,(2):27-32.

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收稿日期:2018-09-02
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在线发布日期: 2022-11-26
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