期刊文献+

降低生产成本的葡萄糖部分替代蔗糖的乳链菌肽发酵工艺 被引量:1

Fermentation technology of reducing production cost of nisin by using partial substitution of glucose for sucrose
下载PDF
导出
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
关键词 NISIN 蔗糖 葡萄糖 发酵工艺 生产成本 nisin source glucose fermentation technology production cost
  • 相关文献

参考文献15

  • 1Delves-Broughton J.BACTERIA Nisin[M].Encyclopedia of Food Microbiology(Second Edition),2014:187–193.
  • 2Hiroshi S,Taiji M,Eiji T,et al.Nisin product by a mixed-culture system consisting of lactococcus lactis and kluyveromyces marxianus[J].Applied Evnironmental Microbiology,1999,65(7):3134-3141.
  • 3Luciana J A,Angela F J,Priscila G M,et al.Nisin biotechnological production and application:a review[J].Trends in Food Science&Technology.2009(20):146-154.
  • 4Papagianni M,Avramidis N,Filiousis G.Investigating the relationship between the specific glucose uptake rate and nisin production in aerobic batch and fed-batch glucostat cultures of Lactococcus lactis[J].Enzyme and Microbial Technology,2007,40(6):1557-1563.
  • 5吴兆亮,宫立鹏,赵艳丽,于广和.乳链菌肽发酵工艺的研究[J].化学反应工程与工艺,2006,22(4):377-380. 被引量:18
  • 6Cabo M L,Murado M A,Gonza′lez M P,Pastoriza L.Effects of aeration and p H gradient on nisin production.A mathematical model[J].Enzyme and Microbial Technology,2001,29:264–273.
  • 7吴疆,金红,童应凯,韦东胜.乳酸链球菌发酵培养基的优化[J].中国酿造,2007,26(12):23-25. 被引量:5
  • 8朱会霞,孙金旭,魏淑珍,李长文.Hs-5乳酸链球菌发酵培养基优化研究[J].酿酒科技,2008(6):35-37. 被引量:2
  • 9L De Vuyst,E J Vandamme.Influence of the carbon source on nisin production in Lactococcus lactis subsp[J].Journal of General Microbiology,1992(138):571-578.
  • 10Zheng H,Zhang D,Guo K,et al.Online recovery of nisin during fermentation coupling with foam fractionation[J].Journal of Food Engineering,2015(162):25–30.

二级参考文献35

  • 1辛宇,吴兆亮,于广和.二剂量法测定乳链菌肽效价及其C++运算程序[J].河北工业大学学报,2005,34(1):80-84. 被引量:13
  • 2焦世耀,张兰威.管碟法测定Nisin效价的改进[J].食品工业科技,2005,26(5):165-165. 被引量:14
  • 3刘稳,马桂荣,朱文淼.乳链菌肽发酵条件的研究[J].食品与发酵工业,1996(3):37-41. 被引量:12
  • 4李红,赵春燕.乳酸链球菌素产生菌的筛选初报[J].中国酿造,2006,25(3):51-53. 被引量:11
  • 5马雷,文峰,武改红.基于DPS数据处理的鸟苷分批发酵动力学模型[J].天津科技大学学报,2006,21(2):65-68. 被引量:1
  • 6Jennifer Cleveland, Thomas J. Montville, Ingolf F Nes, et al. Bacteriocins: safe, natural anthnicrobials for food preservation, International Journal of Food Microbiology ,2001,71 : 1-20.
  • 7P Desjardins, J Meghrous, C Lacroix, Effect of aeration and dilution rate on Nisin Z production during continuous fermentation with free and immobilized Lactococcus lactis UL719 in supplemented whey permeate, International Dairy Journal 2001,11:943 951.
  • 8E Parente A. Ricciardi, Production, recovery, and purification of bacteriocins from lactic acid bacteria, Appl Microbiol Biotechnol, 1999,52:628-638.
  • 9Michiel Kleerebezem, Luis E. Quadri, Peptide pheromone-dependent regulation of antimicrobial peptide production in Grampositive bacteria: a case of multicellular behavior, Peptides,2001, 22:1579-1596.
  • 10Kenji Sonomoto, Noppawan Chinachoti, Naoyuki Endo, et al, Biosynthetic production of Nisin Z by immobilized Lactococcus lactis IO-1, Journal of Molecular Catalysis B: Enzymatic, 2000, 10: 325-334.

共引文献26

同被引文献4

引证文献1

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