对分离自广西柳州酸笋发酵液中具有优良益生特性的发酵乳杆菌SS-31进行增殖培养基优化，并对其高密度发酵条件进行探索。通过单因素实验、响应面优化等方法，以发酵乳杆菌SS-31的活菌数为主要参考指标，对其发酵增殖培养基成分和培养条件进行了优化探索。最终确定发酵乳杆菌SS-31最优培养基构成为：麦芽糖16.20 g/L、酵母浸粉20.16 g/L、磷酸氢二钾9.33 g/L、硫酸锰0.50 g/L、硫酸镁1.00 g/L、吐温80 1.00 g/L；最佳发酵条件为：SS-31接种体积分数为3%、初始pH为6.8，期间添加氨水保持发酵液pH稳定，在37 ℃下培养24 h后，活菌数可达到1.19×1010 CFU/mL，为其工业化生产奠定基础。
The proliferation culture medium of Lactobacillus fermentum SS-31 which was isolated from the fermentation broth of sour bamboo shoots in Liuzhou, Guangxi, with excellent probiotic properties, was optimized and its high-density fermentation conditions were explored. The composition of fermentation and proliferation medium as well as the culture conditions were optimized using the viable bacteria number of Lactobacillus fermentum SS-31 as the main reference index through single factor experiment, response surface optimization and other experimental methods. The final composition of Lactobacillus fermentum SS-31 medium was optimized with maltose of 16.20 g/L, yeast extract of 20.16 g/L, dipotassium hydrogen phosphate of 9.33 g/L, manganese sulfate of 0.50 g/L, magnesium sulfate of 1.00 g/L, and Tween of 1.00 g/L. The optimal fermentation conditions were set as 3% of inoculum size of SS-31, pH 6.8 of initial pH value with ammonia added to maintain the pH of fermentation broth, under which the viable count of Lactobacillus fermentum SS-31 reached 1.19×1010 CFU/mL cultured at 37 ℃ for 24 h, laying a foundation for its industrial production.