摘要
主要研究了乳酸乳球菌发酵过程中调控pH和补加蔗糖对乳酸乳球菌发酵生产及其发酵产物乳酸链球菌素效价的影响,通过将pH恒定为乳酸链球菌素产生的最佳值6.8,与不经过pH调控的乳酸乳球菌发酵生产的乳酸链球菌素效价对比,效价提高了1.2倍。分别选用2g/L·h和4g/L·h的蔗糖流加速度,当按4g/L·h恒速流加蔗糖溶液时,乳酸链球菌素效价提高约50.5%。
Effects of the pH control and sucrose feeding rate during the fermentation period on the fermentation of Lactococcus lactis and the titer of nisin were mainly studied. Through the comparison with the nisin produced by Lactococcus lactis which not adjust the fermentation condition pH, it is found that titer of nisin yeild 1.2 times higher than that nisin without pH asjustment which adjust the fermentation condition pH to the optimum value of 6.8. The sucrose feeding rate was designed at 2 and 4 g/L h, respectively, nisin titer increase about 50.5% by constant addition of sucrose at a feeding rate of 4 g/L h.
出处
《中国生物工程杂志》
CAS
CSCD
北大核心
2013年第12期45-50,共6页
China Biotechnology
基金
国家自然科学基金资助项目(31071507)
