冷榨花生粕蛋白胨酶法制备及其在微生物增殖培养中的应用（英文）

Enzymatic Preparation of Peptone from Cold-Pressed Peanut Meal and Its Application in Microbial Culture

为探讨冷榨花生粕蛋白质酶法制备蛋白胨替代商用蛋白胨的可行性,将冷榨花生粕用胃蛋白酶与碱性蛋白酶进行双酶协同水解制备冷榨花生粕蛋白水解物(也称为冷榨花生粕蛋白胨),并分析其分子质量分布、化学组分分析及氨基酸组成。研究发现,经双酶协同水解后的冷榨花生粕蛋白胨主要由小于5.0 kDa的肽段组成,富含丙氨酸、精氨酸、天冬氨酸、半胱氨酸等氨基酸,特别是谷氨酸含量较高。微生物增殖培养实验结果表明,大肠杆菌在冷榨花生粕蛋白胨培养基中培养8 h后比牛肉膏蛋白胨中生长情况好;枯草芽孢杆菌在冷榨花生粕蛋白胨培养基中比LB培养基中有较长的滞后期,但培养8 h后,生长情况比LB培养基更好;大肠杆菌和枯草芽孢杆菌在冷榨花生粕蛋白胨培养基和对照培养基中pH值变化差异不显著(P>0.05);干酪乳杆菌在冷榨花生粕蛋白胨培养基和MRS培养基中生长情况有显著差异(P<0.05);金黄色葡萄球菌在冷榨花生粕培养基中与对照培养基生长差异不显著(P>0.05);酿酒酵母在冷榨花生粕培养基中与对照生长有类似的生长曲线与pH值变化趋势;米曲霉在冷榨花生粕培养基中与对照培养生长无显著差异(P>0.05)。结果表明,冷榨花生粕蛋白胨在替代商用蛋白胨用于微生物的增殖培养应用中具有很好的潜力。

In this study, cold-pressed peanut meal hydrolysate (also named as cold-pressed peanut meal peptone, CPMP)was prepared by sequential enzymatic hydrolysis using pepsin and alkali proteinase. The molecular mass distribution,proximate analysis and amino acid composition of CPMP were determined. Furthermore, its potential as an alternative tothe commercial peptone in microbial culture was evaluated. CPMP was mainly composed of < 5.0 kDa peptide fractions.CPMP was rich in Ala, Arg, Asp, and Cys, especially Glu. Escherichia coli grew better for 8 h in CPMP medium than inbeef peptone yeast medium. Bacillus subtilis exhibited a longer lag phase in CPMP medium than in Luria-Bertani mediumand possessed a better growth behavior after 8 h incubation. The pH of CPMP medium inoculated with E. coli or B. subtilisdisplayed no statistically significant difference compared with the control medium (P > 0.05). Lactobacillus casei exhibited adifferent growth behavior in CPMP medium from that in MRS medium (P < 0.05). Staphylococcus aureus grew well in CPMPmedium with no significant difference from the control. Saccharomyces cerevisiae in CPMP showed similar growth behavior andpH trend to those in the control. Aspergillus oryzae grew well in CPMP, similar to that in Czapek-Dox medium. Our evidencedemonstrated that CPMP has a good potential as a commercial peptone alternative for microbial growth.