李 茂，伊俊奇

（清华大学药学院，北京 100084）

摘 要：β-果糖基转移酶（β-FT）是蔗糖酶法生成低聚果糖（FOS）所必需的酶。该文以干酪乳杆菌（Lactobacillus casei）、发酵乳杆菌（Lactobacillus fermentum）和动物双歧杆菌（Bifidobacterium animalis）为复合益生菌进行发酵，以1∶2∶1的比例混合后菌种浓度为2×10⁹ CFU/mL，接种量为5%（V/V），经单因素试验和正交试验，得到最佳培养基组分为葡萄糖2.5%、蛋白胨1.5%、酵母粉1.5%、K₂HPO₄ 0.25%、乙酸钠0.75%、柠檬酸铵0.25%，pH 6.4，发酵温度32 ℃，发酵时间48 h，该条件下酶活力达到32.28 U/mL，较常规发酵提高了64.1%。

关键词：复合益生菌；β-果糖基转移酶；发酵工艺优化

中图分类号：TS201.25  文献标识码：A  文章编号：1674-506X（2026）01-0066-0006

Research on the Process and Optimization of Increasing β-fructosyltransferase Activity by Compound Probiotic Fermentation

LI Mao，YI Junqi

（School of Pharmaceutical Sciences，Tsinghua University，Beijing 100084，China）

Abstract：β-fructosyltransferase （β-FT） is a necessary enzyme for the enzymatic production of fructooligosaccharides （FOS） from sucrose. In this paper，Lactobacillus casei，Lactobacillus fermentum，Bifidobacterium animalis were used as compound probiotics，after being mixed in a ratio of 1∶2∶1，the concentration of the bacterial strains was 2×10⁹ CFU/mL，with an inoculation amount of 5% （V/V）. After single factor and orthogonal experiments，the optimal medium components and conditions were obtained as follows： glucose 2.5% ， peptone 1.5%， yeast powder 1.5%，K₂HPO₄ 0.25%，sodium acetate 0.75%，ammonium citrate 0.25%，pH 6.4，temperature 32 ℃，fermentation time 48 h，at these conditions，enzyme activity reached 32.28 U/mL，compared with the conventional fermentation control group，the enzyme activity increased by 64.1%.

Keywords：compound probiotics；β-fructosyltransferase；optimization of fermentation process

doi：10.3969/j.issn.1674-506X.2026.01-009