College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Prep Biochem Biotechnol. 2012;42(5):393-405. doi: 10.1080/10826068.2011.635738.
A newly isolated anti-Streptococcus suis bacteriocin-producing strain LPL1-5 was obtained from healthy unweaned piglets' fecal matter, and was designated as Lactobacillus pentosus LPL1-5 based on morphology, biochemical properties, and 16S rDNA sequencing analysis. The medium composition for enhanced bacteriocin production by L. pentosus LPL1-5 was optimized by statistical methodology. Yeast extract, K(2)HPO(4)·3H(2)O, and MnSO(4)·H(2)O were identified as significant components influencing pentocin LPL1-5 production using the Plackett-Burman method. Response surface methodology was applied for further optimization. The concentrations of medium components for enhanced pentocin LPL1-5 production were as follows (g/L): lactose 20.00, tryptone 10.00, beef extract 10.00, yeast extract 14.00, MnSO(4)·H(2)O 0.84, K(2)HPO(4)·3H(2)O 4.92, triammonium citrate 2.00, Na-acetate 5.00, MgSO(4)·7H(2)O 0.58, Tween 80 1.00. Under the optimized condition, a value of 3154.65 ± 27.93 IU/mL bacteriocin activity was achieved, which was 4.2-fold that of the original medium.
从健康未断奶仔猪的粪便中分离到一株产新型抗猪链球菌细菌素的植物乳杆菌 LPL1-5，并根据形态学、生化特性和 16S rDNA 测序分析将其命名为戊糖乳杆菌 LPL1-5。应用统计学方法优化戊糖乳杆菌 LPL1-5 细菌素产生的培养基组成。采用 Plackett-Burman 法确定酵母提取物、K2HPO4·3H2O 和 MnSO4·H2O 是影响戊糖乳杆菌 LPL1-5 生产的重要因素。采用响应面法进一步优化。增强戊糖乳杆菌 LPL1-5 生产的培养基成分浓度如下（g/L）：乳糖 20.00、胰蛋白胨 10.00、牛肉提取物 10.00、酵母提取物 14.00、MnSO4·H2O 0.84、K2HPO4·3H2O 4.92、柠檬酸三铵 2.00、乙酸钠 5.00、MgSO4·7H2O 0.58、吐温 80 1.00。在优化条件下，细菌素活性达到 3154.65±27.93IU/mL，是原始培养基的 4.2 倍。
