Herranz C, Martínez J M, Rodríguez J M, Hernández P E, Cintas L M
Departamento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense de Madrid, Spain.
Appl Microbiol Biotechnol. 2001 Aug;56(3-4):378-83. doi: 10.1007/s002530100656.
The influence of pH on growth, enterocin P production and glucose consumption by Enterococcus faecium P13 was studied during anaerobic batch fermentation in MRS broth at 32 degrees C in a fermentor. Growth and glucose consumption were maximal at pH 7.0. Enterocin P production displayed primary metabolite kinetics and was strongly dependent on pH. A maximum antimicrobial activity of 1,949 bacteriocin units (BU) ml(-1) was obtained at pH 6.0, which represented a four-fold increase compared with the antimicrobial activity obtained without pH regulation. The pH exerted a marked effect on the decrease in bacteriocin activity, with the decrease being maximal at pH 7.0. In this report, we propose models for the growth of E. faecium P13 as well as enterocin P production and inactivation. Enterocin P production decreased when potentially stress-inducing compounds (NaCl or ethanol) were included in the growth medium.
在32℃的发酵罐中，于MRS肉汤中进行厌氧分批发酵时，研究了pH对屎肠球菌P13生长、产肠球菌素P及葡萄糖消耗的影响。在pH 7.0时，生长和葡萄糖消耗达到最大值。肠球菌素P的产生呈现初级代谢产物动力学，且强烈依赖于pH。在pH 6.0时获得了最大抗菌活性，为1949个细菌素单位（BU）ml⁻¹，与未进行pH调节时获得的抗菌活性相比增加了四倍。pH对细菌素活性的降低有显著影响，在pH 7.0时降低最大。在本报告中，我们提出了屎肠球菌P13生长以及肠球菌素P产生和失活的模型。当生长培养基中包含潜在的应激诱导化合物（NaCl或乙醇）时，肠球菌素P的产生会减少。
