乳链菌肽(Nisin)发酵培养基的优化  

Optimization of Fermentation Medium of Nisin

作　　者：卢金珍[1] 赵为[1] 任俊[1] 

机构地区：[1]武汉生物工程学院生物工程系,湖北武汉430415

出　　处：《食品研究与开发》2010年第4期122-126,共5页Food Research and Development

基　　金：武汉生物工程学院科研基金资助(200705)

摘　　要：以从新鲜牛奶中筛选出的乳酸链球菌KY-2为出发菌株,采用二剂量法检测发酵液中Nisin效价,通过单因子试验和正交设计对该菌株产Nisin发酵培养基进行优化。结果表明:该菌株产Nisin的最适碳源、氮源和磷源组合为(%):蔗糖0.8,蛋白胨2.0,酵母膏1.0,K2HPO40.9。优化后效价为957.95IU/mL,比优化前(812.11IU/mL)提高了18.0%。With KY-2 Streptococcus lactis as starting strains isolated from fresh milk, the optimizing of the media used in the production of Nisin was studied by single factor and the orthogonal experiments. Nisin potency was determined by two dosage technique. The results showed that the optimal fermentation medium proportions were sucrose 0.8 %, peptone 2.0 %, yeast extract 1.0 %, K2HPO4 0.9 %. The Nisin potency of KY-2 was up to 957.95 IU/mL and increased by 18.0 % compared with that of the original strain（812.11 IU/mL）.

关 键 词：乳链菌肽 培养基 优化 二剂量法 效价 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]