乳球菌CW22产细菌素发酵条件的优化  

Optimization of bacteriocin fermentation by Lactococcus CW22

作　　者：杨飞飞[1] 谈重芳[1] 王雁萍[1] 

机构地区：[1]郑州大学河南省离子束生物工程重点实验室,河南郑州450052

出　　处：《中国酿造》2010年第2期45-49,共5页China Brewing

基　　金：农业部"核技术农业应用"专项"高原牦牛乳酸菌多样性研究"资助(200803034);河南省自然基金(2007180048)

摘　　要：对乳球菌CW22产细菌素的发酵条件进行了优化,分别研究了培养时间、温度、接种量、培养基起始pH值、培养基碳源、氮源等因素对细菌素产生的影响,通过单因素水平试验和正交试验,确定产细菌素的最佳培养基组合和最佳发酵条件为:葡萄糖3%,胰蛋白胨1.5%,蛋白胨2%,酵母膏1.5%,硫酸镁0.087%,吐温-800.2%,磷酸氢二钾0.2%,柠檬酸铵0.2%,乙酸钠0.5%,硫酸锰0.025%,30℃培养28h,培养基起始pH值为6.0,接种量2%。通过优化发酵条件,细菌素产量提高了313%。The optimal conditions of bacteriocin production were investigated in this paper. The optimal nutritional conditions were as followed： glucose 3%, tryptone 1.5%, peptone 2%, yeast extract 1.5%, magnesium sulfate 0.087%, tween 80 0.2%, dipotassium hydrogen phosphate 0.2%, ammonium citrate 0.2%, sodium acetate0.5% and manganous sulfate 0.025%. The optimum environmental conditions were as followed： temperature 30℃, the fermentation time 28 h, the initial pH 6.0 and the inoculum 2%. Under the above conditions, the production of bacteriocin was increased by 313% compared with that before optimization.

关 键 词：乳球菌 细菌素 发酵条件 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]