KH_2PO_4和复合氨基酸对乳链菌肽发酵的影响  

INFLUENCE OF KH_2PO_4 AND COMPOUND AMINO ACID ON NISIN FERMENTATION

作　　者：武亚明[1] 吴兆亮[1] 赵艳丽[1] 李新涛[1] 

机构地区：[1]河北工业大学生物工程系,天津300130

出　　处：《食品研究与开发》2009年第3期53-56,共4页Food Research and Development

摘　　要：在自然pH和恒pH培养条件下,研究乳链菌肽发酵培养基中的KH2PO4和复合氨基酸对细胞生长和乳链菌肽合成的影响。研究结果表明,KH2PO4在发酵液中主要起缓冲作用,最佳用量为由23g/L降到15g/L;原发酵培养剂中的氮源添加量减少50%,再添加10g/L的复合氨基酸粉,发酵液的效价由4200IU/mL提高到6946IU/mL,固含量由6.312g/L降到3.334g/L,颜色由棕黄色变成淡黄色。The effects Lactococcus lactis sub. of KH2PO4 and compound lactisSK were investigated. amino acids on cell growth and nisin production by The results showed that the main function of KH2PO4 is enhancing the buffer capacity of broth, and its optimum dosage was decreased from 23 g/L to 15 g/L; nitrogen content of original fermentation medium was decreased by 50 % , and adding compound amino acid 10 g/L. Nisin potency was increased from 4 200 IU/mL to 6 946 IU/mL, the solid content and color of the fermentation broth was decreased from 6.312 g/L to 3.334g/L and from brown-yellow to light yellow respectively.

关 键 词：乳链菌肽 发酵培养基 KH2PO4 复合氨基酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]