Grushina V A, Baranova I P, Egorov N S
Antibiotiki. 1980 Jul;25(7):495-9.
Nizin is produced by Str. lactis, strain MSU. During biosynthesis it is excreted into the fermentation broth and gradually adsorbed on the organism cells. This was confirmed by experiments with an inactive variant of Str. lactis IIa. The cells of this culture adsorbed nizin from "active" fermentation broth. Adsorption of nizin depended on pH of the medium; at pH 2,3 the cells did not adsorbe the antibiotic and at pH 6.6 the amount of the antibiotic adsorbed by the cells was maximum.
Nizin由乳酸链球菌MSU菌株产生。在生物合成过程中，它被分泌到发酵液中，并逐渐吸附在菌体细胞上。这一点已通过乳酸链球菌IIa无活性变体的实验得到证实。该培养物的细胞从“活性”发酵液中吸附了Nizin。Nizin的吸附取决于培养基的pH值；在pH 2.3时，细胞不吸附抗生素，而在pH 6.6时，细胞吸附的抗生素量最大。
