响应面法优化植物乳杆菌代谢产细菌素的发酵条件

为提高一株分离自内蒙古传统发酵稀奶油“焦克”中的植物乳杆菌KLDS1.0391 代谢产细菌素量，以中性蛋白酶水解脱脂乳为培养基，以枯草芽孢杆菌为指示菌，以抑菌圈直径为考察指标，在单因素试验的基础上，采用响应面法优化发酵pH 值、温度以及接种量。结果表明：对该菌代谢产细菌素的活性影响大小依次为：发酵pH值＞接种量＞发酵温度；最优发酵条件为：pH5.1、发酵温度33℃、接种量1%。在此条件下，发酵液的抑菌圈直径为15.00mm，细菌素的效价为601.32IU/mL，较优化前提高了43.08%。在最优发酵条件下获得的实验结果与模型预测值吻合，说明所建立的模型是切实可行的。

Optimization of Fermentation Conditions of Lactobacillus plantarum for Bacteriocin Production by Response Surface Methodology

The fermentation condition of Lactobacillus plantarum KLDS1.0391 isolated from Jiaoke , a traditional fermented cream from Inner Mongolia in China, were optimized for bacteriocin production. Skim milk hydrolyzed by neutral protease was used as the medium; Baicillus subtilis was used as indicator bacteria and diameter of inhibition zone was used as evaluation index of antibacterial activity. Based on the single factor tests, the optimal fermentation conditions for producing antibacterial components with high yield in this strain was explored by response surface methodology with three variables of fermentation pH, fermentation temperature and inoculation amount. Results indicated that the order for affecting the yield of antibacterial components from strong to weak was fermentation pH, inoculation amount and fermentation temperature. The optimal fermentation conditions were pH 5.1, inoculation amount of 1% and fermentation temperature of 33 ℃. Under these optimal conditions, the diameter of inhibition zone reached up to 15.00 mm. The antibacterial activity was increased by 43.08% and reached up to 601.32 IU/mL. Therefore, it is feasible for the established model due to the consistent results between the prediction and experiments.