摘要
乳链菌肽(nisn)是国际允许商业生产的重要天然食品防腐剂之一。为了降低nisin的生产成本,开发了葡萄糖部分替代蔗糖的乳链菌肽发酵工艺。首先研究了葡萄糖和蔗糖对菌体浓度、nisin效价和NaOH加入量的影响,然后进行了葡萄糖和蔗糖的协同发酵实验,在此基础上提出了以蔗糖作为碳源底物葡萄糖作为补糖的发酵工艺。实验结果表明,合适的补糖工艺为500 mL发酵液中作为碳源底物的蔗糖浓度为15 g/L,从第4h随50 mLNaOH溶液补入葡萄糖浓度为150 g/L。此补糖工艺的nisin效价为5256 IU/m L,达到了蔗糖作为碳源的nisin效价(5183 IU/m L)的水平,使原料中碳源的价格降低了25.9%。所以此工艺有效降低了nisin的生产成本,可促进nisin在食品工业的应用。
Nisin is one of the natural food preservatives which are internationally allowed into its commercial production. In this work,the fermentation technology of reducing the production cost of nisin was developed by using the partial substitution of glucose for sucrose. The effects of glucose,sucrose and their synergy on cell growth,nisin titer and NaOH aqueous solution dosage were studied. On the basis of the above studies,the novel fermentation technology,in which sucrose was used as substrate carbon source and glucose was used as adding carbon source,were put forward. The suitable technology of using partial substitution of glucose for sucrose was as follows. In the fermentation broth of 500 mL,the sucrose concentration of 15 g/L was used as substrate carbon source. Glucose was added into the fermentation broth with NaOH aqueous solution from the 4th hour and its concentration was 150 g/L The nisin titer of the novel fermentation technology was 5256 IU/mL,which was similar to the nisin titer the same as that of the fermentation technology by using sucrose as carbon source and the cost of carbon source decreased 25.9 percent. The above results indicated that the novel fermentation technology could significantly decrease the production cost of nisin and promote the application of nisin in food industry.
出处
《中国食品添加剂》
CAS
北大核心
2016年第4期127-132,共6页
China Food Additives
基金
国家自然科学基金
编号:21346008