Optimization Of Culture Medium Of Bifidobacterium And Experimental Study On Producing Bifidobacterium Tomato Vinegar

Objective:To explore the effect on immunological function and immunemechanism of Bifidobacterium fermented mixed fruit and vegetable juicein mice.Methods:1. Research on growth characteristics of Bifidobacterium bifidum86321:The growth characteristics of B.bifidum86321was researched,which included growth curve, acid production.2. Optimization of tomato culture medium of Bifidobacterium: Onefactor at a time,Plackett-Burman Design and Box-Behnken Design wereused to optimize the tomato medium of Bifidobacterium.3. Experimental study on producing Bifidobacterium tomatovinegar:Selects the optimal process by Orthogonal test.Results: 1. The yield of B.bifidum greatly improved with BL medium. Theyield and fermentation rate were closely related with strain energy,anaerobic style, culture temperature and medium pH.2. One factor at a time,Plackett-Burman Design and Box-BehnkenDesign were used to optimize the tomato medium of Bifidobacterium.16compounds of BL culture medium were selected for6, as molasses,maizena, IMO, dibasic potassium phosphate, manganese sulfate and tomatojuice.3. The final acetic of Bifidobacterium vinegar was27g/L;the totalcount of Bifidobacterium was1.9*1011cfu/ml.And it looked Brown, goodgloss, with smell of ripe tomato and moderate taste.Conclusion:Bifidobacterium and acetic acid bacteria can survive together in tomatojuice and it is feasible to produce Bifidobacterium tomato vinegar.