植物乳杆菌LB-B1产细菌素发酵条件的优化.pdf

2010 No．10 · · Serial No．223 China Brewing 22 Research Report 植物乳杆菌LB-B1产细菌素发酵条件的优化 谢 英，覃倩倩，张京声，张列兵，郝彦玲* （中国农业大学食品科学与营养工程学院，北京 100083） 摘 要：为提高分离自新疆传统发酵乳制品酸马奶中植物乳杆菌LB-B1产细菌素的能力，对其产细菌素的发酵条件进行了优化，分 别研究了培养条件（时间、温度、培养基初始pH值）和培养基成分对细菌素产量的影响。通过单因素试验和正交试验，确定产植物乳 杆菌LB-B1 的最佳培养条件为37℃静置培养20h ，培养基初始pH值为6~7；最佳培养基成分组合为葡萄糖30g/L、胰蛋白胨10g/L、牛肉 膏10g/L、酵母粉5g/L、无水乙酸钠5g/L、柠檬酸铵2g/L、磷酸氢二钾2g/L、硫酸镁0.28g/L、硫酸锰0.25g/L、吐温-80 4mL/L。在优化发酵 条件下，植物乳杆菌LB-B1产细菌素高达10240AU/mL，提高了3倍。 关 键 词：植物乳杆菌LB-B1 ；细菌素；发酵条件；优化 中图分类号：TS201.3 文献标识码：A 文章编号：0254-5071 （2010）10-0022-04 Optimization of fermentation conditions for bacteriocin by Lactobocillus plantarum LB-B 1 XIE Ying, QIN Qianqian, ZHANG Jingsheng, ZHANG Liebing, HAO Yanling* (College of Food Science and Nutritional Engineering, China Agricultural University, Beij ing 100083, China) Abstract: To increase the production of bacteriocin produced by Lactobacillus plantarum LB-B1, which was isolated from Xinjiang traditional fermented milk product koumiss. Cultivation conditions and medium composition were optimized by using one-factor experiments and orthogonal experiment. The optimal environmental conditions were as followed: temperature 37℃, the fermentation time 20 h and initial pH value 6.0~7.0. The optimal nutritional conditions were as followed: glucose 30 g/L, tryptone 10 g/L, meat extract 10 g/L, yeast extract 5 g/L, sodium acetate 5 g/L, ammonium citrate 2 g/L, magnesium sulfate 0.28 g/L, dipotassium hydrogen phosphate 2 g/L, manganese sulfate 0.25 g/L, tween-80 4 ml/L. Under the above conditions, production of this bacteriocin could reach 10240 AU/ml, which was increase