CAJ | 학술논문

泡菜乳酸菌LJ-4具有良好的产酸特性，是一株可开发为泡菜发酵直投菌剂的乳酸菌。为促进其增殖培养，采用单因素和正交实验对其增殖培养基的碳源、氮源、生长因子进行了优化。研究结果表明最优增殖培养基组成为：1．5％果糖，1．5％胰蛋白胨，7％玉米汁，10％青椒汁，30％番茄汁，15％豆芽汁。泡菜乳酸菌LJ-4在优化的增殖培养基中，37℃培养16 h，菌体浓度[lg（cfu/mL）]可达到10．11。
포채유산균LJ-4구유량호적산산특성，시일주가개발위포채발효직투균제적유산균。위촉진기증식배양，채용단인소화정교실험대기증식배양기적탄원、담원、생장인자진행료우화。연구결과표명최우증식배양기조성위：1．5％과당，1．5％이단백동，7％옥미즙，10％청초즙，30％번가즙，15％두아즙。포채유산균LJ-4재우화적증식배양기중，37℃배양16 h，균체농도[lg（cfu/mL）]가체도10．11。
Lactic acid bacteria LJ-4 isolated from pickles has good acid production characteristics;it could be used for the development of kimchi fermentation DVS agent.In order to promote its prolifer-ation,the single factor and orthogonal experiments are used to optimize the carbon source,nitrogen source and growth factor in the proliferation medium.The results indicate that the most suitable me-dium for Lactobacillus namurensis growth is consisted of 1 .5% fructose,1 .5% tryptone,7% corn syrup,10% green pepper sauce,30% tomato juice and 15% bean sprouts juice.The number of living Lactobacillus namurensis cells is over 1010 cfu/mL after 16 h of cultivation in optimized medium at 37 ℃.