利用浓醪酒糟生产乳链菌肽的发酵培养基优化  

Optimization of Fermentation Medium for Nisin Production by Thick Mash

作　　者：闫国栋[1] 姜丽艳[1] 王秀丽[1] 孙明波[1] 王洁[1] 张宏宇[1] 孟庆繁[1] 

机构地区：[1]吉林大学生命科学学院,吉林长春130012

出　　处：《酿酒科技》2009年第3期33-36,共4页Liquor-Making Science & Technology

基　　金：2007年"吉林大学大学生创新性实验计划"资助项目(JDCX2008026)

摘　　要：利用玉米原料酒精浓醪发酵产生的酒糟作为乳链菌肽发酵的主要原料,采用单因素方法对影响乳链菌肽的酒糟发酵培养基的补加组分进行了考察。结果表明,影响乳链菌肽效价的显著因素为葡萄糖、酵母膏、KH2PO4、MgSO4。采用Box-Behnken设计及响应面分析法确定主要影响因子的最佳浓度。结果表明,当酒糟为20g/L、葡萄糖为7.1g/L、酵母膏为5.3g/L、KH2PO4为4.6g/L、MgSO4为0.2g/L时,乳链菌肽的效价为1400IU/mL,与预测值1443.5IU/mL基本一致,比响应面优化前提高24%。Thick mash was used as main raw materials to produce nisin. The added compositions influencing fermentation medium of nisin were studied by single factor experiment. The results indicated that nisin activity was mainly influenced by glucose,yeast extract,K2HPO4 and MgSO4. Box-Behnken design and response surface analysis methods were applied to determine the optimum concentration of the main influencing factors as follows： distiller′s grains as 20 g/L,glucose as 7.1 g/L,yeast extract as 5.3 g/L,KH2PO4 4.6 g/L,and MgSO4 0.2 g/L. Under the above conditions,nisin activity was 1400 IU/mL,which was in consistent with the predicted value 1443.5 IU/mL,and the optimum value elevated 24 %.

关 键 词：乳链菌肽 酒糟 发酵培养基 响应面 BOX-BEHNKEN设计 

分 类 号：TQ929[轻工技术与工程—发酵工程]