以實驗設計法進行乳酸菌醱酵培養基最佳化

• Main Author: 林政男
• Other Authors: 陳柏庭
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/um334b

碩士 === 南臺科技大學 === 生物科技系 === 104 === Lactobacillus plantarum is a Gram-positive-aerotolerant bacteria and found in many fermented foods. L. plantarum 23 was isolated from traditional food- Taiwanese pickled cabbage. It can survive in the gut and prevent the pathogenic-causing bacteria breeding. In this work, the fermentation medium of L. plantatum was optimized by response surface methodology. Three critical medium components were first selected from various nutrients by the Plackett–Burman design. Followed by the Box–Behnken design, the medium composition was optimized and composed of 2.6% glucose, 1.55% yeast extract, and 3.19% glutamate. With the optimum medium, the shake-flask culture of the strain could reach 12.82 (OD600) which is 25% higher than the strain cultivated in MRS medium for 12 hrs. In the future, the fermentation strategy of fermenter will be developed using the optimal medium.