乳酸链球菌发酵培养基的优化

Optimization of fermentation medium of Streptococcus lactis

对乳酸链球菌发酵产生乳酸链球菌素(Nisin)的培养基进行了优化研究,根据代谢发酵控制原理,采用二次回归正交旋转组合设计,考查了乳酸链球菌摇瓶发酵培养基中4种主要成分对乳酸链球菌素(Nisin)产量的影响,通过DPS软件获得最佳发酵培养基配比为蔗糖0.4%,蛋白胨1.2%,酵母浸出膏0.4%,KH2PO4 0.5%。

Nisin, lanthionine-type bacteriocin produced by various strains of Streptococcus lactis, is permitted as a food bio-preservative in many countries. This paper mainly studied the optimizing of the media used in the production of Nisin by Streptococcus lactis. Based on the theory of metabolic control fermentation, the influence of several major components in fermentation medium on the Nisin fermentation was studied by quadratic orthogonal rotation combination design. Using DPS software, the optimal fermentation medium proportions were obtained： sucrose 0.4%, peptone 1.2%, yeast extract 0.4%, KH2PO4 0.5%.