副干酪乳杆菌ALAC产抗真菌肽发酵工艺的优化  

Optimization of Fermentation Process for Antifungal Peptide Production by Lacticaseibacillus paracasei ALAC

作　　者：岳子尧 董力源 李恋 满都拉[1] 孙子羽 陈忠军[1] YUE Ziyao;DONG Liyuan;LI Lian;Mandlaa;SUN Ziyu;CHEN Zhongjun(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Basic Medical College,Inner Mongolia Medical University,Hohhot 010107,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古医科大学基础医学院,内蒙古呼和浩特010107

出　　处：《食品工业科技》2023年第24期168-174,共7页Science and Technology of Food Industry

基　　金：内蒙古自然基金重点项目(2020ZD13);内蒙古关键技术攻关计划(2021GG0083);内蒙古自治区卫生健康科技计划项目(202202145)。

摘　　要：抗菌肽作为天然防腐剂因其高效、稳定、安全的作用机制在食品工业中有广泛的应用前景。为确定副干酪乳杆菌(Lacticaseibacillus paracasei)ALAC产抗真菌肽的最佳发酵工艺,本研究以抑菌圈为指标,通过单因素实验考察发酵时间、发酵温度、初始pH以及接种量对其产抗菌肽的影响,采用Box-Behnken设计对影响显著的发酵时间、接种量和初始pH三个参数进行响应面优化。结果表明,接种量4%、培养基初始pH为7.0、发酵时间24 h时,此条件下发酵生产的抑菌物质抗菌性最优,抑菌圈直径达到17.33±0.17 mm,该结果可为抗菌肽粉的生产及其在食品中的应用提供理论基础。Antimicrobial peptides,as natural preservatives,had a wide application prospect in the food industry due to their high efficiency,stability and safety.To determine the optimal fermentation condition for producing antifungal peptides from Lacticaseibacillus paracasei ALAC,this study took the antibacterial zone as the indicator,the effects of fermentation time,fermentation temperature,initial pH and inoculum volume on the production of antimicrobial peptides were studied by single factor experiments and the response surface optimization was performed using Box-Behnken design on three parameters that significantly affect fermentation time,inoculation amount,and initial pH.Results showed that,when the inoculum amount of 4%,initial pH of 7.0,and fermentation time of 24 h,under this condition,the antibacterial substances produced by fermentation had the best antibacterial activity,with a diameter of 17.33±0.17 mm,this result could provide a theoretical basis for the production of antimicrobial peptide powder and its application in food.

关 键 词：副干酪乳杆菌 抗真菌肽 发酵工艺 

分 类 号：Q939.9[生物学—微生物学]