Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687.
作者： I. M. Aasen , T. Møretrø , T. Katla , L. Axelsson , I. Storrø
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摘要: The effects of process conditions and growth kinetics on the production bacteriocin sakacin P by Lactobacillus sakei CCUG 42687 have been studied in pH-controlled fermentations. fermentations could be divided into phases based kinetics, phase one being a short period exponential growth, three subsequent ones with decreasing specific rate. Sakacin was maximal at 20 °C. At higher temperatures (25–30 °C) ceased lower cell masses, when less glucose consumed, resulting much concentrations. With similar media pH, maximum concentration °C seven times than that 30 rate increased increasing concentrations yeast extract, concomitantly. Increasing tryptone also had positive influence upon production, though effect significantly extract. obtained this study 20.5 mg l−1. On basis possible metabolic regulation synthesis is discussed, e.g. availability essential amino acids, other nutrients, energy.
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