Nisin的生产、提纯和检测

Nisin是一种由乳酸乳球菌产生的羊毛硫氨酸类细菌素 ,在许多国家被许可作为生物防腐剂。Nisin的产量受许多因素的制约 ,如产生菌性能、培养基组成 (碳源、氮源、磷源和阳离子 )、发酵条件 (pH、温度、搅拌、通风 )、发酵类型 (分批发酵、连续发酵、自由细胞、固定化细胞 )等 ;大规模回收和纯化Nisin主要采用一些基于吸附-解析或者相分配原理的方法 ;最常用的定量检测Nisin的方法主要有生物分析法和免疫检测法 ,采用各种特定nisin抗体的免疫检测方法具有迅速、灵敏、准确等特性并能实现Nisin的在线检测。

Production,Purification and Quantification of Nisin

Nisin, a lantibiotic_type bacteriocin produced by various strains of Lactococcus lactis subsp. lactis, is licensed for use as a food biopreservative in many countries.The more recent developments in the production, purification and determination of nisin were reviewed. Nisin production was affected by numerous factors, including the producing strain, composition of the fermentation medium(carbohydrate, nitrogen and phosphorus sources, cations), fermentative conditions( pH, temperature ,agitation and aeration) and fermentation types(batch and continuous culture using free cell or immobilized cell). Several integrated processes based on adsorption/desorption or on phase partitioning have been built for recovery and purification of nisin.The most common methods of nisin detection and quantification are Bioassay, such as agar diffusion test.Using immunological techniques many immunoassay using the specific anti_nisin antibodies were developed and used for rapid and sensitive detecting and quantifying of nisin, and suitability for distinguishing active from inactive forms, and for the on_line monitoring of nisin.