Food and Fermentation Industries >

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

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

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
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  • (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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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

Cite this article

FENG Chengling , LIU Yang , JIA Ziwei , LIU Dandan , LI Qingxiang , NING Yawei , WANG Zhixin . Optimization of fermentation process for production of antimicrobial peptides with Lysobacter enzymogenes L-43[J]. Food and Fermentation Industries, 2022 , 48(19) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.029924

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