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Chinese Agricultural Science Bulletin ›› 2008, Vol. 24 ›› Issue (11): 117-121.

Special Issue: 生物技术； 食用菌； 食用菌

• 食品科学 • Previous Articles     Next Articles

Studies on the Optimization of the Fermentation Conditions of Exopolysaccharide Produced by Lactobacillus casei KL1 from Tibetan Kefir

Liu Hui, Xiong Lixia, Han Rui, Chen Mo, Zhang HongXing   

  • Received:2008-08-27 Revised:2008-09-10 Online:2008-11-05 Published:2008-11-05

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Abstract: In this paper, the Lactobacillus casei from Tibetan Kefir was used to screen for improving the environment factors of the yield of exopolysaccharide(EPS). The four factors affecting synthesize of exopolysaccharide of the fermentation conditions were determined by the four factors and three levels orthogonal experiments [L9(3)4]. The result was as follows: fermentation temperature—37℃, fermentation time—12h, origin pH of culture medium—6.5, amount of inoculation—5%. With the optimization conditions，the yield of exopolysaccharide was increased 1.39 times.