摘要
乳链菌肽是由乳酸乳球菌代谢产生的细菌素，它对许多革兰氏阳性菌（如葡萄球菌、链球菌、微球菌、李斯特氏菌和乳杆菌等病原菌和腐败菌）有强烈的抑杀作用，又因为在消化道中能很快的被α-胰凝乳蛋白酶分解，对人体无不良反应。是一种天然、安全的生物防腐剂，被广泛应用于食品工业中。利用固定化细胞技术发酵生产乳链菌肽能够简化工业生产的流程，优化乳链菌肽的生产工艺。本文以乳酸乳球菌为菌种，活化培养后固定于海藻酸钠、琼脂、明胶-戊二醛三种载体上。分别选取不同的胶珠直径、发酵时间、发酵温度、载体浓度、接种量进行培养实验，检验不同工艺条件对乳链菌肽效价的影响，选取最佳发酵工艺条件。研究结果表明最佳工艺条件为：海藻酸钠溶液的浓度为2．O％，胶珠直径为2-2．5mm，接种量为5％，37℃发酵24h。
Nisin is a bacteriocin produced by Lactococcus lactis, it has a strong inhibitory effect for many gram positive bacteria （for example staphylococcus, streptococcus, mierococcus, Listeriosis and lactobacillus and so on）. It resolves quickly by α - chymotrypsin decomposition, and has no adverse reaction to human body. It is a safe and natural biopreservative in the food industry. Using immobilized cell technology can simplify and optimize the process of industri- al production of Nisin. In this paper, the strains of Lactococcus lactis subsp, was fixed in sodium alginate, agar, gelatin glutaraldehyde respectively. Plastic beads diameter, fermentation time, fermentation temperature, carrier concentration, inoeulums size were tested to select the best conditions. The results showed that optimum technology condition was： 2.0% sodium alginate, 2- 3mm bead, 5% inoculum, 37 C fermentation for 24h.
出处
《中国食品添加剂》
CAS
北大核心
2014年第3期158-162,共5页
China Food Additives
关键词
乳链菌肽
固定化细胞
发酵
乳酸菌
nisin
immobilized cell technology
fermention
lactobacillus
作者简介
陶静（1979-），女，硕士，研究方向为微生物发酵。通讯作者
