College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
Arch Microbiol. 2020 Jul;202(5):1251-1256. doi: 10.1007/s00203-020-01820-3. Epub 2020 Feb 28.
Clostridium butyricum, an anaerobic spore-forming bacillus, is a common human and animal gut commensal bacterium. Spore is an important structure for C. butyricum to tolerate environmental stress. However, it is not easy to form in common fermentation process of C. butyricum. In this study, the parameters for optimizing the spore formation of C. butyricum NN-2 were defined. The results showed that the pH value was a crucial factor that significantly affected the spore formation of C. butyricum NN-2. Down-regulation steps of pH value from 6.5 to 5.5 over time during the cultural process significantly (p < 0.05) promoted spore formation of C. butyricum NN-2, allowing for the sporulation rate of > 90%. In addition, the duration of pH regulation also had significant effects on the spore formation of C. butyricum NN-2. The results revealed a highly effective strategy for enhancing the spore production of C. butyricum.
丁酸梭菌是一种严格厌氧的芽孢形成杆菌，是人和动物肠道中的常见共生菌。芽孢是丁酸梭菌耐受环境压力的重要结构。然而，在丁酸梭菌的常见发酵过程中，芽孢不易形成。在本研究中，确定了优化丁酸梭菌 NN-2 芽孢形成的参数。结果表明，pH 值是一个关键因素，显著影响丁酸梭菌 NN-2 的芽孢形成。在培养过程中，将 pH 值从 6.5 逐渐下调至 5.5，显著（p<0.05）促进了丁酸梭菌 NN-2 的芽孢形成，使芽孢率>90%。此外，pH 值调节的持续时间对丁酸梭菌 NN-2 的芽孢形成也有显著影响。结果揭示了一种增强丁酸梭菌芽孢生产的高效策略。
