| 枯草芽孢杆菌产细菌素发酵条件的优化 |
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| 引用本文： | 胡敏,郝林,贾丽艳.枯草芽孢杆菌产细菌素发酵条件的优化[J].食品科学,2014,35(9):198-202. |
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| 作者姓名： | 胡敏 郝林 贾丽艳 |
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| 作者单位： | 山西农业大学食品科学与工程学院，山西 太谷 030801 |
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| 基金项目： | 山西省自然科学基金项目(2011011032-1) |
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| 摘 要： | 通过响应面法优化枯草芽孢杆菌HJD.A32产细菌素的发酵条件，得出最优发酵条件为发酵时间30 h、摇床转速147 r/min、发酵pH 5.3、发酵温度30 ℃、接种量4%、接种菌龄24 h。在优化发酵条件下经过氧化氢酶处理的细菌素效价比优化前提高了100%，优化后发酵条件下未经过氧化氢酶处理所得细菌素的效价比优化之前提高了300%。
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| 关 键 词： | 细菌素 发酵条件 响应面法 优化 |
Optimizing Fermentation Conditions for Production of Bacteriocin by Bacillus subtilis HJD.A32 |
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| HU Min,HAO Lin,JIA Li-yan.Optimizing Fermentation Conditions for Production of Bacteriocin by Bacillus subtilis HJD.A32[J].Food Science,2014,35(9):198-202. |
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| Authors: | HU Min HAO Lin JIA Li-yan |
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| Affiliation: | College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China |
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| Abstract: | This study reports the optimization of fermentation conditions for the production of bacteriocin by Bacillus subtilis
HJD.A32. using response surface methodology. The optimal fermentation conditions were determined to be fermentation in a
medium at pH 5.3 at 30 ℃ for 30 h with an inoculum density of 4% and an inoculum age of 24 h while shaking at 147 r/min.
The potency of bacteriocin produced under the optimal conditions after being treated or not with catalase was raised
respectively by 100% and 300% as compared to that produced under the original fermentation conditions. |
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| Keywords: | bacteriocin fermentation response surface methodology optimization |
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