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KMID : 1007520150240062129
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Food Science and Biotechnology
2015 Volume.24 No. 6 p.2129 ~ p.2135
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A Bacillus coagulans and its Application in Pine Pollen Fermentation
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Yang Shanyan
Wu Yaoyao
Luo Chubo
Di Zhihong
Wu Yunpeng
Zhang Jie
Xu Yaomei
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Abstract
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In the study, a potential L-lactic acid-producing bacillus-strain LT1 was isolated. It was identified as Bacillus coagulans based on its morphological, physiological, biochemical properties, and phylogenetic similarity of 16S rDNA. The fermentation conditions of pine pollen by strain LT1 were optimized using Box-Behnken design and response surface methodology. Optimum values of the tested variables for production of viable counts were an inoculum size of 9.22%, temperature= 49.21°C, and an initial pH of 6.82. Under optimized conditions, the viable count was 5.49×109 CFU/mL. Finally, the single factor experiment as preliminary research for fermentation product treatment was performed.
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KEYWORD
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isolation, pine pollen, Bacillus coagulans, fermentation
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