脂肽产生菌解淀粉芽孢杆菌HY2-1的发酵条件优化  

Optimization of fermentation conditions of lipopeptide-producing Bacillus amyloliquefaciens HY2-1

作　　者：廖凤平 李昆太 谭明辉 黎循航 LIAO Fengping;LI Kuntai;TAN Minghui;LI Xunhang(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524088,China;Guangdong Provincial Engineering Technology Research Center of Seafood,Zhanjiang 524088,China;College of Elementary Education,Yuzhang Normal University,Nanchang 330103,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省水产品加工与安全重点实验室,广东湛江524088 [3]广东省海洋食品工程技术研究中心,广东湛江524088 [4]豫章师范学院小学教育学院,江西南昌330103

出　　处：《中国酿造》2024年第7期209-214,共6页China Brewing

基　　金：广东海洋大学科研启动项目(060302042006);广东省普通高校重点领域专项(2021ZDZX4010)。

摘　　要：解淀粉芽孢杆菌(Bacillus amyloliquefaciens)HY2-1系前期筛选到的产芬原素和表面活性素等脂肽类物质的海洋微生物。为提高菌株HY2-1脂肽类抑菌活性,以菌株抑菌圈直径为响应值,通过单因素和响应面试验设计对菌株HY2-1的发酵培养基碳氮源及发酵条件进行优化。结果表明,菌株HY2-1发酵培养基最佳碳氮源为可溶性淀粉80 g/L,酵母浸粉和蛋白胨(1∶1)10 g/L,最佳发酵条件为:装液量50 mL/250 mL,发酵时间48 h,接种量1%,转速200 r/min,在此条件下其发酵液对指状青霉的抑菌圈直径为(18.6±0.1)mm,较优化前(14.7±0.5)mm提高26.5%;该研究通过发酵培养基碳氮源及发酵条件优化,对提高菌株HY2-1脂肽抑菌活性效果显著。Bacillus amyloliquefaciens HY2-1 is the previously isolated marine microorganism that can produce lipopeptides such as fengycins and surfactants.In order to improve the antimicrobial activity of lipopeptides by strain HY2-1,using the bacterial inhibition zone diameter as response value,the carbon and nitrogen sources of the fermentation medium and fermentation conditions of strain HY2-1 were optimized by single-factor and response surface test design.The results showed that the optimum carbon and nitrogen sources for the fermentation medium of strain HY2-1 were soluble starch 80 g/L,yeast extract powder and peptone(1∶1)10 g/L,and the optimal fermentation conditions were loading volume 50 ml/250 ml,fermentation time 48 h,inoculum 1%and rotation speed 200 r/min.Under these conditions,the inhibitory circle diameter of strain HY2-1 fermentation broth on Penicillium digitatum was(18.6±0.1)mm,which was 26.5%higher than that of before optimization(14.7±0.5)mm.Through the optimization of carbon and nitrogen sources of fermentation medium and fermentation conditions,the antibacterial inhibitory activity of HY2-1 lipopeptides was significantly improved.

关 键 词：解淀粉芽孢杆菌 脂肽类物质 发酵培养基 发酵条件 响应面试验 

分 类 号：TS201.3[轻工技术与工程—食品科学] Q815[轻工技术与工程—食品科学与工程]