摘要
自酸泡菜中分离并鉴定了一株产生乳链菌肽的菌株 -乳酸乳球菌 (Lactococcuslactissubsp .lactis)SM5 2 6 .研究了不同种类与浓度的碳源、氮源和磷源对该菌产生乳链菌肽的影响 ,结果表明乳链菌肽的生物合成受碳源、氮、磷源的调控 ,蔗糖和磷酸二氢钾分别为其最佳碳源和磷源 ,大豆蛋白胨和酵母粉为其理想氮源 .利用分批培养研究乳链菌肽合成的代谢动力学则表明 ,乳链菌肽在SM5 2 6菌株的指数生长期产生 ,到指数生长期末期达到高峰 ,进入稳定期逐渐停止产生 ,表现出一种初级代谢动力学特征 .以植物乳杆菌 (Lactobacillusplantarum)作指示菌株则表明乳链菌肽对细菌的作用方式是杀菌 .图 3表 5参
Lactococcus lactis subsp., lactis strain SM526 isolated from a commercial sauerkraut fermentation was shown to produce a lantibiotic(nisin). The effects of different sources and their concentrations of carbon, phosphorus and nitrogen on SM526 growth and nisin production were investigated. Nisin biosynthesis seemed to be regulated by the sources of carbon, nitrogen and phosphate. Sucrose and KH 2PO 4 were found to be the most appropriate carbon or phosphorus sources, respectively. Nisin behaved as a primary metabolite, its formation took place during the active growth phase and totally stopped when cells entered the stationary phase. High nisin yields were also obtained using mixed media supplemented with soy peptone or yeast extract as nitrogen source. Nisin exhibited a bactericidal mode of action to the indicator strain—? 獿actobacillus plantarum . Fig.3, Tab 5, Ref 14
出处
《应用与环境生物学报》
CAS
CSCD
2000年第1期70-75,共6页
Chinese Journal of Applied and Environmental Biology
关键词
乳酸乳球菌
乳链菌肽
杀菌
营养调控
生物合成
Lactococcus lactis subsp. Lactis
nisin
primary metabolite
bactericidal
