食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 196 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029924

研究报告

产酶溶杆菌L-43合成抗菌肽的发酵工艺优化

  • 封成玲 ,
  • 刘洋 ,
  • 贾紫伟 ,
  • 刘丹丹 ,
  • 李清向 ,
  • 宁亚维 ,
  • 王志新
展开
  • (河北科技大学 食品与生物学院,河北 石家庄,050018)
第一作者：硕士研究生(王志新教授为通信作者,E-mail:zhxwang0311@163.com)

收稿日期: 2021-11-02

  修回日期: 2021-11-24

  网络出版日期: 2022-11-01

基金资助

河北省自然科学基金项目(C2020208014);河北省省级科技计划项目(20327124D)

收起

Optimization of fermentation process for production of antimicrobial peptides with Lysobacter enzymogenes L-43

  • FENG Chengling ,
  • LIU Yang ,
  • JIA Ziwei ,
  • LIU Dandan ,
  • LI Qingxiang ,
  • NING Yawei ,
  • WANG Zhixin
Expand
  • (College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)

Received date: 2021-11-02

  Revised date: 2021-11-24

  Online published: 2022-11-01

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摘要

为提高产酶溶杆菌(Lysobacter enzymogenes)L-43发酵抗菌肽的产量,以抗菌肽效价为指标,采用单因素试验与正交试验对产酶溶杆菌L-43发酵合成抗菌肽的培养基与发酵条件进行优化,获得了发酵培养基配比为麦芽糖10.0 g/L,胰蛋白胨10.0 g/L,MgSO4 1.5 g/L,优化后效价达到3 770.52 AU/mL,与优化前相比,效价提高了6.26倍;在优化得到的发酵培养基基础上,探究发酵条件,培养基初始pH 7.0,装液量50 mL/250 mL,接种量2.0%(体积分数),发酵温度32 ℃,摇床转速180 r/min,发酵时间22 h,优化后效价达到9 422.33 AU/mL,比优化前提高了15.6倍。对产酶溶杆菌抗菌肽合成量进行多方面优化,进一步提高了抗菌肽发酵产量,同时降低了发酵成本,为后期产酶溶杆菌抑菌剂的规模化生产及应用提供了参考。

关键词： 产酶溶杆菌; 抗菌肽; 发酵培养基优化; 发酵条件优化

本文引用格式

封成玲 , 刘洋 , 贾紫伟 , 刘丹丹 , 李清向 , 宁亚维 , 王志新 . 产酶溶杆菌L-43合成抗菌肽的发酵工艺优化[J]. 食品与发酵工业, 2022 , 48(19) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.029924

Abstract

In order to increase the production of antimicrobial peptides by Lysobacter enzymogenes L-43, the fermentation medium and culture conditions were optimized. The optimal fermentation medium was maltose 10.0 g/L, tryptone 10.0 g/L and MgSO4 1.5 g/L. The titer of antimicrobial peptides cultured by the optimal medium was 3 770.52 AU/mL, and which was 6.26 times higher than of the initial medium. On the basis of the optimal fermentation medium, the optimal fermentation conditions were initial pH 7.0, 50 mL/250 mL of liquid loading, 2.0% of inoculum size, 32 ℃, 180 r/min and 22 h. The titer of antimicrobial peptides was 9 422.33 AU/mL, which was 15.6 times compared to the initial medium. The production of antimicrobial peptides significantly increased by the optimal medium and conditions and the cost of fermentation was reduced. This study could provide reference for the production and application of antimicrobial peptides produced by L. enzymogenes L-43.

Key words： Lysobacter enzymogenes; antimicrobial peptides; fermentation medium optimization; fermentation conditions optimization

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