Parente E, Brienza C, Ricciardi A, Addario G
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università della Basilicata, Potenza, Italy.
J Ind Microbiol Biotechnol. 1997 Jan;18(1):62-7. doi: 10.1038/sj.jim.2900368.
Production of the bacteriocin enterocin 1146 (E1146) by Enterococcus faecium DPC1146 was studied in batch and continuous fermentation. Growth was strongly inhibited by lactic acid. In batch fermentations maximum E1146 activity (2.8 MBU L-1) was obtained in 9 h with 20 g L-1 glucose. Increase in initial glucose concentration did not lead to a proportional increase in E1146 activity. A simple linear model was found to be adequate to explain the relationship between specific bacteriocin production rate and specific growth rate in batch fermentations with initial glucose concentration higher than 20 g L-1. Maximum bacteriocin activity (2.9-3.2 MBU L-1) was obtained in continuous fermentations at dilution rates between 0.12 and 0.17 h-1 and specific bacteriocin production rate increased linearly with dilution rate.
研究了粪肠球菌DPC1146在分批发酵和连续发酵中细菌素肠球菌素1146（E1146）的产生情况。乳酸对生长有强烈抑制作用。在分批发酵中，以20 g/L葡萄糖培养9小时可获得最大E1146活性（2.8 MBU L-1）。初始葡萄糖浓度的增加并未导致E1146活性成比例增加。发现一个简单的线性模型足以解释初始葡萄糖浓度高于20 g/L的分批发酵中比细菌素产生速率与比生长速率之间的关系。在连续发酵中，稀释率在0.12至0.17 h-1之间时可获得最大细菌素活性（2.9 - 3.2 MBU L-1），且比细菌素产生速率随稀释率呈线性增加。
