Kinetic Study on Ultrasound-assisted Fermentation of Peptides from Skimmed Milk Powder by Lactobacillus paracasei
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摘要: 本文以脱脂乳粉为原料,采用副干酪乳杆菌发酵制备多肽,对超声波处理组与未超声组的发酵过程分别建立发酵动力学模型并进行比较和分析。研究发现两种发酵过程菌体生长均符合Logistic模型,其中超声组模型中的最大比生长速率Xmax比未超声组提高14.2%;两种发酵过程的产物生成均符合Luedeking和Piret提出的动力学模型,其中超声组模型中与菌体量相关联的产物合成常数β比未超声组提高99.62%;两种发酵过程的底物消耗均符合Luedeking-Piret模型,其中超声组模型中的底物用于菌体生长的得率常数Yx/s比未超声组的提高14.78%。研究结果说明超声波处理可加速细胞生长,促进发酵反应的进行,提高发酵效率。Abstract: In this paper,the skimmed milk powder was used as raw material to prepare the peptides by fermentation of Lactobacillus paracasei. Fermentation kinetic models were established to compare the fermentation process of the ultrasonic treatment group and the non-ultrasound group. Results showed that the growth of the bacteria in both fermentation processes was consistent with Logistic model. The maximum specific growth rate(Xmax)in the ultrasonic group was 14.20% higher than that in the non-ultrasonic group. The product formation of the two fermentation processes conformed to the kinetic model proposed by Luedeking and Piret,in which the product constant(β)associated with cell growth in the ultrasonic group model increased by 99.62% compared with the non-ultrasonic group. The substrate consumption of both processes were in accordance with the Luedeking-Piret model. The yield of the substrate cell growth constant(Yx/s)in the ultrasonic group model was increased by 14.78% compared with the non-ultrasonic group. The research results showed that ultrasonic treatment could accelerate cell growth,promote the fermentation reaction and increase the fermentation efficiency.
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Keywords:
- fermented milk /
- peptides /
- ultrasound /
- Lactobacillus paracasei /
- fermentation kinetics
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