Matsusaki H, Endo N, Sonomoto K, Ishizaki A
Department of Food Science and Technology, Kyushu University, Fukuoka, Japan.
Appl Microbiol Biotechnol. 1996 Mar;45(1-2):36-40. doi: 10.1007/s002530050645.
The influence of several parameters on the fermentative production of nisin Z by Lactococcus lactis IO-1 was studied. Considerable attention has been focused on the relationship between the primary metabolite production of bacteriocin and lactate and cell growth, which has so far not been clarified in detail. Production of nisin Z was optimal at 30 degrees C and in the pH range 5.0-5.5. The addition of Ca2+ to the medium showed a stimulating effect on the production of nisin Z. A maximum activity of 3150 IU/ml was obtained during pH-controlled batch fermentation in the medium supplemented with 0.1 M CaCl2. It was about three times higher than that obtained under the optimal conditions for cell growth and lactic acid production.
研究了几个参数对乳酸乳球菌IO-1发酵生产乳酸链球菌素Z的影响。人们相当关注细菌素的初级代谢产物产量与乳酸及细胞生长之间的关系，而迄今为止这一关系尚未得到详细阐明。乳酸链球菌素Z的产量在30℃和pH值5.0 - 5.5范围内最佳。向培养基中添加Ca2+对乳酸链球菌素Z的生产有刺激作用。在补充了0.1 M CaCl2的培养基中进行pH控制的分批发酵时，获得了3150 IU/ml的最大活性。这比在细胞生长和乳酸生产的最佳条件下获得的活性高出约三倍。
