Chandrapati S, O'Sullivan D J
Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA.
J Biotechnol. 1998 Aug 27;63(3):229-33. doi: 10.1016/s0168-1656(98)00090-x.
A modified rapid plate assay procedure was developed, that allowed quantifiable measurement of nisin production by Lactococcus lactis growing directly on agar media. Using this direct plate assay, several nutritional parameters were assessed for their influence on nisin production (as distinct from their influence on growth) by L. lactis subsp. lactis ATCC 11454 growing on standard M17 based media over 3 and 6 h incubation periods. Glucose was found to be the optimal carbon source tested, with glycerol having the greatest suppressive effect. The addition of salts suppressed nisin production on a per cell basis, except MnCl2. This direct plate method proved to be a good pilot assay for rapidly and quantifiably investigating the initial effects of different parameters on nisin production by L. lactis, prior to conducting more intensive broth batch culture assays. The data obtained in this study indicate that certain nutritional parameters can impose a repressive effect on nisin production. Elucidation of how these parameters control the amount of nisin produced will provide further insight into the regulation of nisin biosynthesis in L. lactis.
开发了一种改良的快速平板测定法，该方法可对直接在琼脂培养基上生长的乳酸乳球菌产生的乳链菌肽进行定量测定。使用这种直接平板测定法，评估了几种营养参数对乳酸乳球菌亚种乳酸乳球菌ATCC 11454在基于标准M17的培养基上生长3小时和6小时期间乳链菌肽产生的影响（与它们对生长的影响不同）。发现葡萄糖是测试的最佳碳源，甘油具有最大的抑制作用。除MnCl2外，添加盐会按每个细胞抑制乳链菌肽的产生。在进行更深入的分批肉汤培养测定之前，这种直接平板法被证明是一种很好的初步测定法，可用于快速且定量地研究不同参数对乳酸乳球菌产生乳链菌肽的初始影响。本研究获得的数据表明，某些营养参数会对乳链菌肽的产生产生抑制作用。阐明这些参数如何控制乳链菌肽的产生量将为深入了解乳酸乳球菌中乳链菌肽生物合成调控提供进一步的见解。
