摘要
对产类细菌素乳酸乳球菌L9的发酵条件进行了研究。结果表明 :产类细菌素最适培养基为MRS,培养基的最适初始pH值为 6 5 ;产类细菌素最适温度为 32℃ ;0 2 %Tween 80最适类细菌素的产生。并通过正交试验确定L9产类细菌素的最佳培养基为 :大豆蛋白胨 1 %、酵母膏1 5%、葡萄糖 1 2 5 %、K2 HPO40 2 %、NaAc 0 5 %、MgSO4·7H2 O 0 0 58%、柠檬酸三铵 0 2 %、MnSO4·4H2 O 0 0 0 5 %、Tween 80 0 2 % ;初始 pH6 0。经过优化 ,发酵液效价提高了 61 0 7%。
Lactococcus lactics L9, which produced a bacteriocin like substance, was investigated to optimum cultural conditions The optimal temperature for the production of lactococcin GJ 9 was 32℃ Central composite design composition was used to approach the optimal region of the medium The modified medium contained the following components per liter: soya peptone 10*#g, yeast extract 15*#g, glucose 12 5*#g, K 2HPO 4 2*#g, NaAc 5*#g, MgSO 4·7H 2O 0 58*#g, tri ammonium citrate 2*#g, MnSO 4·4H 2O 0 05g, Tween 80 2*#mL and with pH 6 0 It increased by 61 07% compared with the original conditions
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第3期15-18,共4页
Food and Fermentation Industries
基金
山东大学微生物技术国家重点实验室开放课题"乳酸菌类细菌素的研究"资助
山东省教育厅课题"天然食品防腐剂---乳酸菌素的研究"资助 (No.JOIH0 5)
