戊糖乳杆菌31-1菌株产细菌素发酵条件优化  

Optimization of Bacteriocin Produced by Lactobacillus pentosus 31-1

作　　者：吕燕妮[1] 李平兰[1] 周伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《微生物学通报》2005年第3期13-19,共7页Microbiology China

基　　金：北京市自然科学基金资助项目(No.6052015);科技部"十五攻关"项目(No.2001BA501A11)

摘　　要：对戊糖乳杆菌31-1产细菌素的条件进行了优化,分别研究了培养温度,培养基起始pH值,培养基碳源、氮源,刺激因子等因素对细菌素产量的影响。组合因素优化结果得到最佳培养基与培养条件为:乳糖30g、胰胨15g、豆胨20g、牛肉膏30g、蛋白胨20g、吐温80 1mL、磷酸氢二钾2g、乙酸钠5g、柠檬酸铵2g、硫酸镁0.58g、硫酸锰0.25g,蒸馏水定容至1000mL,30℃培养24h,培养起始pH为6.5。在此条件下培养细菌素效价可达到640AU/mL,与起始培养基相比细菌素产量提高了8倍。To optimize bacteriocin production,researching was done on the respect of incubation condition and the media components. And the optimum incubation time was 24h, the optimum temperature was 30℃, the optimum broth initial pH was 6.5. The optimum media component was: lactose 30g, trypone 15g, soybean peptone 20g, meat extract 30g, peptonethe 20g, Tween 80 1mL, K_(2)HPO_(4 )2g, NaAc 5g, Tri-Ammonium citrate 2g, (MgSO_(4)) 0.58g, MnSO_(4) 0.25g, H_(2)O 1000mL. Production of bactericoin under the optimum broth was 640AU/mL, 8 times than MRS media.

关 键 词：戊糖乳杆菌 细菌素 优化 

分 类 号：Q939.97[生物学—微生物学]