Lactobacillus plantarum 163产细菌素食品级培养基筛选及发酵条件优化

为获得Lactobacillus plantarum 163最佳食品级培养基，首先筛选出Lb. plantarum 163食品级培养基配方，即白菜汁200 mL/L、番茄汁50 mL/L、葡萄糖10 g/L、K2HPO4 2 g/L，蒸馏水补足至1 L。Plackett-Burman试验设计筛选出Lb. plantarum 163食品级培养基配方的关键因子，即接种量、K2HPO4添加量、pH值和大白菜汁添加量。通过Box-Behnken试验构建了Lb. plantarum 163食品级培养基二次多项式模型，得到理想发酵条件，即K2HPO4 1.89 g/L、大白菜汁341.5 mL/L、接种量3.56%、pH 6.95，其抑菌活性比优化前增加30%以上。

Screening of Food-Based Medium and Optimization of Fermentation Conditions for Bacteriocin Production by Lactobacillus plantarum 163

The intention of the current work was to obtain the optimal food-based medium and culture conditions for bacteriocin
production by Lactobacillus plantarum 163. The appropriate medium (1 L) containing 200 mL of cabbage juice, 50 mL of tomato
juice, 10 g of glucose, and 2 g of K2HPO4 in distilled water was selected for further optimization. Inoculum concentration, K2HPO4,
pH and cabbage juice were determined to be the key factors the influence bacteriocin production by using Plackett-Burman design.
A quadratic polynomial model for describing the effects of the four factors on bacteriocin activity against Bacillus pumilus CMCC
63202 was obtained by Box-Behnken design. The optimal levels of these factors were found to be K2HPO4 1.89 g/L, cabbage juice
341.5 mL/L, inoculum concentration 3.56% (V/V) and pH 6.95. Under these conditions, the maximum antimicrobial activity was
achieved, which was over 30% higher than that before optimization.