超滤法分离植物乳杆菌KLDS1.0391发酵液中的细菌素  

Ultrafiltration Separation of Bacteriocin from Lactobacillus plantarum KLDS1.0391 Fermentation Broth

作　　者：陈琳[1] 孟祥晨[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2011年第5期198-201,共4页Food Science

基　　金：黑龙江省留学归国科学基金项目(LC2009C30);国家"863"计划项目(2008AA10Z335)

摘　　要：采用截留分子质量1kD和3kD的超滤膜分离植物乳杆菌KLDS1.0391发酵液中的细菌素,研究主要超滤操作参数对膜通量和细菌素效价的影响,确定超滤法分离细菌素的条件。结果表明:超滤法分离物乳杆菌KLDS1.0391发酵液中细菌素的最适条件为:采用截留分子质量为3kD的超滤膜进行分离,超滤温度30℃,操作压力0.140MPa,超滤时间120min,细菌素的效价由574.99IU/mL提高到1849.40IU/mL,比活力为185.96IU/mg,纯化倍数为8.0,浓缩倍数为3.0。The bacteriocin produced by Lactobacillus plantarum KLDS1.0391 was separated using ultrafiltration membranes with molecular weight cut off（MWCO） of 1 kD and 3 kD.The effects of major parameters on membrane flux and antibacterial activity of bacteriocin were studied.The antibacterial activity of bacteriocin was analyzed and compared after ultrafiltration.Results indicated that the optimal ultrafilitration conditions were ultrafiltration pressure of 0.140 MPa,ultrafiltration temperature of 30 ℃ and ultrafiltration time of 120 min.MWCO of 3 kD was selected for separating bacteriocin produced by Lactobacillus plantarum KLDS1.0391.The antibacterial activity of bacteriocin was increased from 574.99 to 1849.40 IU/mL.The specific activity was 185.96 IU/mg,which revealed 8.0 folds and 3.0 folds enhancement in purification and condensation.

关 键 词：超滤 细菌素 植物乳杆菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]