响应面法优化Nisin发酵的培养条件
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摘要
为了提高嗜热乳链球菌发酵生产Nisin的效价,以MRS为发酵培养基,以金黄色葡萄球菌为效价检测指示菌,以Nisin效价为考察指标,在单因素实验的基础上,采用响应面分析法优化发酵初始pH、接种量以及玉米浆添加量.结果表明影响Nisin效价的最大因素是玉米浆添加量,其次是发酵初始pH,接种量影响最小.最佳初始pH6.60,接种量4.80%,玉米浆添加量2 560%,在此条件下Nisin的效价可达1 602.77±6.38IU/mL,较优化前提高了18.07%,其实验结果与模型预测值拟合良好,说明通过响应面试验设计对Nisin发酵条件的优化是有效的.
In order to improve fermentation titer unit of Nisin,the MRS was used as the fermentation medium by streptococcus thermophilus and titer unit of Nisin to Staphylococcus aureus which is used as indicator bacteria serve as detection index of titer unit of Nisin.On the basis of single factor experiment,optimization of fermentation initial pH,inoculation amount of Streptococcus thermophilus and corn steep liquor content for producing Nisin by using response surface analysis methodology.The experiment results showed that the optimal fermentation condition was initial pH 6.60,inoculation amount of 4.80% and corn steep liquor content of 25.60%,and corn steep liquor content is the maximum factor for affecting the fermentation titer unit of Nisin and inoculation is the minimal factor.Under these conditions,the Nisin titer unit was increased by 18.07% and reached up to 1 602.77±6.38IU/mL which is consistent with the predicted value.These show that it is effective for optimizing culture conditions of Nisin by response surface methodology.
In order to improve fermentation titer unit of Nisin,the MRS was used as the fermentation medium by streptococcus thermophilus and titer unit of Nisin to Staphylococcus aureus which is used as indicator bacteria serve as detection index of titer unit of Nisin.On the basis of single factor experiment,optimization of fermentation initial pH,inoculation amount of Streptococcus thermophilus and corn steep liquor content for producing Nisin by using response surface analysis methodology.The experiment results showed that the optimal fermentation condition was initial pH 6.60,inoculation amount of 4.80% and corn steep liquor content of 25.60%,and corn steep liquor content is the maximum factor for affecting the fermentation titer unit of Nisin and inoculation is the minimal factor.Under these conditions,the Nisin titer unit was increased by 18.07% and reached up to 1 602.77±6.38IU/mL which is consistent with the predicted value.These show that it is effective for optimizing culture conditions of Nisin by response surface methodology.
引文
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[11]张国只,陈林海,杨天佑,等.琼脂扩散法测定Nisin效价的优化[J].食品科学,2007,28(3):175-178.
[12]董爱军,张捷.糖蜜的资源化利用(下)[J].中国甜菜糖业,2007(3):17-20.
[13]王挥,张蕾,黎继烈,等.响应面法优化黑曲霉发酵产单宁酶条件[J].中南林业科技大学学报,2011,31(10):122-126.
[14]Dong C H,Xie X Q,Wang X L,et al.Application of boxbehnken design in optimisation for polysaccharides extraction from cultured mycelium of cordyceps sinensis[J].Food Bioprod Process,2009,87(2):139-144.
[15]陈琳,孟祥晨.响应面法优化植物乳杆菌代谢产细菌素的发酵条件[J].食品科学,2011,32(3):176-180.
[2]Delves Broughton J.Nisin and its uses as a food preservative[J].Food Technology,1999,44(3):100-117.
[3]Grattepanche F,Audet P,Lacroix C.Milk fermentation by functional mixed culture producing nisin Z and exopolysaccarides in a fresh cheese model[J].International Dairy Journal,2007,17(2):123-132.
[4]张大为,张洁,邝仁亮.产细菌素的嗜酸乳杆菌WS发酵动力学模型的建立[J].农业工程学报,2008,24(3):295-297.
[5]焦世耀,张兰威.乳链菌肽产生菌及其在发酵食品中的应用[J].食品与机械,2004,20(3):59-61.
[6]赵春燕,王源,孟晓曦,等.不同培养条件对乳酸链球菌肽菌株产生抑茵作用的影响[J].沈阳农业大学学报,2010,41(1):51-54.
[7]白泽朴,吕淑霞,林英,等.乳酸乳球菌乳酸亚种T0625菌株产Nisin最佳培养条件的研究[J].食品研究与开发,2008,29(6):37-45.
[8]Saeed Mirdamadi,Say-yed Hesameddin Tafreshi,Dariush Norouzian,et al.Optimization of fermentation parameters affect on nisin production[J].Journal of Biotechnology,2008,136:292.
[9]De Vuyst L,Vandamme E J.Influence of the carbon source onnisin production in lactococcus lactis subsp[J].Lactis Batch Fermentations,1992,138:571-578.
[10]Engelke G,Gut Owiski Eckel Z,Hamme Imann M,et al.Biosynthesis of the lantibiotic nisin:genomic organization and membrane localization of the nisin protein[J].App1.Environ.Micro-biol,1992,58(11):3 730-3 743.
[11]张国只,陈林海,杨天佑,等.琼脂扩散法测定Nisin效价的优化[J].食品科学,2007,28(3):175-178.
[12]董爱军,张捷.糖蜜的资源化利用(下)[J].中国甜菜糖业,2007(3):17-20.
[13]王挥,张蕾,黎继烈,等.响应面法优化黑曲霉发酵产单宁酶条件[J].中南林业科技大学学报,2011,31(10):122-126.
[14]Dong C H,Xie X Q,Wang X L,et al.Application of boxbehnken design in optimisation for polysaccharides extraction from cultured mycelium of cordyceps sinensis[J].Food Bioprod Process,2009,87(2):139-144.
[15]陈琳,孟祥晨.响应面法优化植物乳杆菌代谢产细菌素的发酵条件[J].食品科学,2011,32(3):176-180.