溶氧(DO)对混菌发酵生产Nisin影响的研究  

Research of the effect of dissolved oxygen(DO) in mixed fermentation of nisin production

作　　者：张永刚[1] 赵树欣[1] 何科[1] 李自英[1] 赵璐[1] 王晓丽[1] 

机构地区：[1]天津科技大学教育部工业微生物重点实验室天津市工业微生物重点实验室

出　　处：《中国食品添加剂》2011年第1期96-99,共4页China Food Additives

摘　　要：Nisin(乳酸链球菌素)是由乳酸菌产生的一种抑菌活性肽。其在生产过程中需要控制发酵体系的pH,以避免由于乳酸菌代谢积累的乳酸导致pH迅速降低抑制菌体生长。本文采用以能够代谢消耗乳酸的酵母菌为辅助发酵菌的新型混菌发酵方法,在小试条件下研究了在混菌发酵过程中对菌体特别是酵母菌代谢有显著影响的因素溶氧(DO)对混菌发酵生产过程中发酵体系的pH与乳酸含量的变化nisin产量的影响。结果表明,不同水平溶氧对混菌发酵体系中两种菌的生长及代谢产物生成有一定影响。DO 10%与DO 30%时的nisin效价的水平波动范围为24.35%;在分阶段控制发酵体系溶氧水平的条件下获得了较高的nisin效价,效价水平比恒定溶氧提高45.38%。说明分阶段控制发酵体系溶氧水平是较为理想的溶氧控制策略。Nisin is an antibacterial peptide produced by lactic acid bacteria.In the fermentation system of Nisin production,pH was controlled to avoid the accumulation of lactic acid produced by lactic acid bacteria.The cell growth was inhibited when pH decreased rapidly.In this paper,a novel mixed fermentation method of Nisin production was established,which contained yeast strains consuming lactate.The effect of Dissolved Oxygen（DO）on the metabolism of organisms especially yeast cells during the mixed fermentation was studied.The system pH,lactate content and Nisin＇s yield were investigate.The results showed that different levels of dissolved oxygen had certain influence on mixed fermentation system.Volatility range of Nisin titer was 24.35% between DO 10% and DO 30%.The control of dissolved oxygen at the different stages of mixed fermentation showed 45.38% higher Nisin titer than dissolved oxygen controlled at a constant level.Therefore,the method of controlling dissolved oxygen at the different stages of fermentation is the better one.

关 键 词：NISIN 溶氧 混菌发酵 乳清 

分 类 号：TS202.1[轻工技术与工程—食品科学]