乳链球菌P-99发酵乳清生产乳链菌肽的研究  

Experiment Study of Nisin Producing on Whey by Streptococcus Lactis P-99

作　　者：罗水忠[1] 潘利华[1] 潘丽军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院

出　　处：《农业机械学报》2007年第11期69-73,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：高等学校博士学科点专项科研基金资助项目(项目编号:20040359008);合肥工业大学科学发展基金资助项目(项目编号:053001F)

摘　　要：研究了乳清培养基中乳链球菌P-99的细胞生长和乳链菌肽合成特性,采用正交试验对乳清发酵培养基中的碳源、氮源和磷源进行了优化。结果表明,乳链球菌P-99能够在没有添加物的乳清培养基中生长并合成乳链菌肽,其细胞生长和产物合成可以分别用Monod方程和Luedeking-Piret方程拟合。培养基优化试验结果表明,在乳清发酵培养基中添加19g/L乳糖、0.8g/L甘氨酸、0.45g/LKH2PO4时,乳链菌肽的合成量提高了31.7%。In this paper, the characteristics of cell growth and nisin production on whey by Streptococcus lactis P - 99 were investigated, and concentrations of carbon source, nitrogen source and phosphorus source in whey medium were optimized. The results showed that Streptococcus lactis P - 99 could grow well and produce nisin on whey medium without any adiuncts. Based on Monod equation and Luedeking-Piret equation, the kinetic model describing cell growth and nisin production was established. The producing rate of Nisin was improved by 31.7% when 19 g/L lactose, 0.8 g/L glycine, 0. 45 g/L KHzPO4 were added to the whey medium.

关 键 词：乳清 乳链菌肽 发酵动力学 细菌素 

分 类 号：TS201.3[轻工技术与工程—食品科学]