期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

Lactobacillus paracaseiW2合成苯乳酸培养条件的优化 被引量：6

Optimization of Culture Medium for Phenyllactic Acid Production by Lactobacillus paracasei W2
下载PDF
导出
摘要 对苯乳酸(PLA)高产菌株副干酪乳杆菌Lactobacillus paracaseiW2的培养条件进行优化,以提高PLA合成能力。采用Plackett-Burman(PB)试验设计法,筛选出3个主要影响因子:葡萄糖、吐温-80、苯基丙酮酸(PPA)。通过最陡爬坡法和响应面分析方法(RSM)确定葡萄糖质量浓度19.5g/L、吐温-804mL/L、苯基丙酮酸质量浓度3g/L。在此优化条件下,Lactobacillus paracaseiW2发酵合成苯乳酸的产量达到801mg/L,比优化前提高1.4倍。 The optimal medium for phenyllactic acid （PLA） production by Lactobacillus paracasei W2 was investigated in order to improve PLA yield. Three most significant components affecting PLA production were selected out of seven components using Plackett-Burman design, namely glucose, Tween-80 and phenylpyruvic acid. Their optimal concentrations were determined by steepest ascent method and response surface methodology （RSM） to be 19.5 g/L, 4 mL/L and 3 g/L, respectively. PLA production reached 801 mg/L under these conditions, 1.4-fold higher than before optimization.
作者 刘戈 王立梅
机构地区 吉林农业大学食品工程学院 常熟理工学院生物与食品工程系 苏州市食品生物技术重点实验室
出处 《食品科学》 EI CAS CSCD 北大核心 2010年第23期174-177,共4页 Food Science
基金 江苏省科学技术局(BE2008391) 常熟市科技局资助项目(CN200921)
关键词 LACTOBACILLUS paracaseiW2 苯乳酸 最陡爬坡法 PLACKETT-BURMAN设计 响应面分析 Lactobacillus paracasei W2 PLA steepest ascent method Plackett-Burman design response surface methodology
分类号 Q939.11 [生物学—微生物学]
  • 相关文献

参考文献15

  • 1DIEULEVEUX V, van DER PYL D, CHATAUD J, et al. Purification and characterization of anti-Listeria compounds produced by Geotrichum candidum[J]. Applied and Environmental Microbiology, 1998, 64(2): 800-803.
  • 2LAVERMICOCCA P, VALERIO F, EVIDENTE A, et al. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B [J]. Applied and Environmental Microbiology, 2000, 66(9): 4084-4090.
  • 3李兴峰,江波,潘蓓蕾,沐万孟,张涛.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007,33(2):1-4. 被引量：38
  • 4SCHNURER J, MAGNUSSON J. Antifungal lactic acid bacteria as biopreservatives[J]. Trends Food Sci Technol, 2005, 16: 70-78.
  • 5DIEULEVEUX V, LEMARINIER S, GUEGUEN M. Antimicrobial spectrum and target site of D-3-phenyllactic acid[J]. Intern J Food Microbiol, 1998, 40(3): 177-183.
  • 6LAVERMICOCCA P, VALERIO F, VISCONTI A. Antifungal activity of phenyllactic acid against molds isolated from bakery products[J]. Appl Environ Microbiol, 2003, 69(1): 634-640.
  • 7江明华,林华,施勤,张宗鹏,邵以德,薛芬,戴华娟.β-苯基乳酸对离体小鼠子宫的平滑肌作用[J].上海医科大学学报,1990,17(5):350-354. 被引量：6
  • 8李德茂,李从发,刘四新,陈利梅.3-苯基乳酸的研究进展[J].药物生物技术,2004,11(5):344-347. 被引量：14
  • 9薛芬,邵以德.一种带节育器出血的治疗药物及其制备方法:中国,CN1141772[P].1997-02-05.
  • 10YU R J, van SCOTT E J. Method of using 3-phenyllactic acid for treating wrinkles: US, 5643953 [P]. 1997-07-01.

二级参考文献41

  • 1朱亮，中国药理学报，1986年，7卷，533页
  • 2徐端正，中国药理学报，1985年，6卷，117页
  • 3谢常诚，生殖与避孕，1981年，1卷，40页
  • 4Kamata M, Toyomasu R, Suzuki D, et al. D-phenyllactic acid production by Brevibacterium or Corynebacterium [P].Brevet, Ajinomoto Co, Inc. Japan patent, JP 86108396,1986-5.
  • 5Hashimoto Y, Kobayashi E, Endo T, et al. Conversion of a Cyanhydrin Compound into S-(-)-3-Phenyllactic Acid by Enantioselective Hydolytic Activity of Pseudomonas sp. BC-18[J]. Biosci biotech biochem , 1996,60(8): 1279.
  • 6Dieuleveux V, Van Der Pyl D, Chataud J,et al. Purification and Characterization of Anti-Lister Compounds Produced by Geotrichum candidum [J]. Applied and Environmental Microbiology, 1998,64(2): 800.
  • 7Lavermicocca P, Valerio F, Evidente A,et al. Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B [J]. Applied and Environmental Microbiology, 2000,66 (9): 4084.
  • 8Str m K, Sj gren J, Broberg A,et al. Lactobacillus plantarum MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo (L-Phe-L-Pro) and Cyclo (L-Phe-trans-4-OH-L-Pro)and 3-Phenyllactic Acid [J]. Applied and Environmental Microbiology, 2002,68(9): 4322.
  • 9Rouhi A M, Washington C. Biocatalysis [J]. Buzz Custom Chemicals, 2002,80 (7) : 86.
  • 10Therry A, Maillard M B. Production of Cheese Flavour Compounds Derived from Amino Acid Catabolism by Propionibacteriun freudenreichii [J]. INRA EDP Science, 2002:17.

共引文献52

同被引文献73

  • 1庄海霁,雷虹,张铁丹,周东坡,平文祥.副干酪乳杆菌的应用研究进展[J].生物技术通讯,2006,17(6):989-991. 被引量：23
  • 2李兴峰,江波,潘蓓蕾,沐万孟,张涛.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007,33(2):1-4. 被引量：38
  • 3李兴峰,江波,潘蓓蕾.新型生物防腐剂——苯乳酸在食品中的研究与应用[J].食品与发酵工业,2007,33(5):87-91. 被引量：29
  • 4王禄山,高培基.生物信息学应用技术[M].北京:化学工业出版社,2007.175.
  • 5Schnurer J, Magnusson J. Antifungal lactic acid bacteria as biopreservatives[J]. Trends in Food Science &Technology, 2005, 16(1-3): 70-78.
  • 6Allen KL, Molan PC, Reid GM. A survey of the antibacterial activity of some New Zealand honeys[J]. Journal of Pharmacy and Pharmacology, 1991, 43(12): 817-822.
  • 7Molan P, Russell K. Non-peroxide antibacterial activity in some New Zealand honeys[J]. Journal of Apicultural Research, 1988, 27(1): 62-67.
  • 8Russell KM, Molan PC, Wilkins AL, et al. Identification of some antibacterial constituents of New Zealand manuka honey[J]. Journal of Agricultural and Food Chemistry, 1990, (38): 10-13.
  • 9Wilkins A L, Lu Y, Molan PC. Extractable organic substances from New Zealand unifloral manuka (Leptosperum scoparium) honeys[J]. Journal of Apicultural Research, 1993, 32: 3-9.
  • 10Weston R J, Mitchell KR, Allen KL. Antibacterial phenolic components of New Zealand manuka honey[J]. Food Chemistry, 1999, 64(3): 295-301.

引证文献6

二级引证文献43

食品科学
2010年 第23期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部