嗜酸乳杆菌N X 2 - 6 液体发酵产细菌素培养基及其主要影响因子筛选

筛选嗜酸乳杆菌NX2-6 产生细菌素发酵条件的主要影响因素。在确定MRS 培养基为菌株NX2-6 产细菌素最适培养基的基础上，利用Plackett-Burman 试验设计，对影响细菌素产量的内在因素(蛋白胨、牛肉浸膏、酵母浸出粉、葡萄糖、吐温80、乙酸钠、K2HPO4·3H2O、MgSO4·7H2O、MnSO4·H2O、C6H5Na3O7·H2O及起始pH 值)和外在因素(接种量、培养温度及培养时间)进行筛选。结果表明：葡萄糖(p ＝ 0.0006)、乙酸钠(p ＝0.0002)、柠檬酸三钠水合物(p ＜ 0.0001)和培养时间(p ＝ 0.0002)对细菌素产生具有显著影响。

Screening of Medium Components and Main Fermentation Conditions of Lactobacillus acidophilus NX2-6 for Bactericin Production

Bactericin produced by the fermentation of L. acidophilus has a broad antibacterial spectrum. In order to obtain the bactericin having high antibacterial activity (against E. coli), a Plackett-Burman design was conducted to screen the components of the optimal one among 11 media and the fermentation conditions that significantly affect the bactericin production by L. acidophilus NX2-6. The results showed that MRS was the optimal medium, because the bactericin produced in this medium had the largest diameter of inhibition zone. Glucose (p ＝ 0.0006), sodium acetate (p ＝ 0.0002), C6H5Na3O7·H2O (p ＜ 0.0001) and culture time (p＝0.0002) were the significant factors affecting the bacteriocin production by L. acidophilus NX2-6.