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Optimization on Fermentation Conditions of Bacteriocin Production by Lactobacillus Plantarum and Separation & Application of the Bacterioncin

Author: ChenLin
Tutor: MengXiangChen
School: Northeast Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Lactobacillus plantarum Bacteriocin Ferment Yogurt Low temperature ham Fresh pork
CLC: TS201.3
Type: Master's thesis
Year: 2010
Downloads: 217
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Abstract


Since the metabolism of Lactococcus lactis bacteriocin Nisin approved as a food preservative since the the bacteriocin research has become an important topic in the study of food microbiology. The Bacteriocins is refers to the microbial ribosome biogenesis mechanism for a class of antibacterial activity of the protein. In recent years, in order to better develop efficient, no toxic effects of biological preservatives, began focusing on the lactic acid bacteria metabolic production of bacteriocins. Although there are several bacteriocins have been commercialized, but the relatively narrow inhibitory spectrum of some bacteriocin limited application in the food industry has good prospects for development of new wide inhibitory spectrum bacteriocins. The laboratory by a pre-test, 67 lactic acid bacteria screened a Lactobacillus plantarum KLDS1.0391, bacteriocins can inhibit the metabolism of the strains of Gram-positive bacteria, can inhibit the Gram-negative bacteria, and suppression bacterial activity. The purpose of this study is to fermentation conditions optimized by single factor experiment and response surface method L. the bacillus KLDS1.0391 metabolic production of bacteriocins, and then prepared by ultrafiltration and spray drying method has antibacterial activity of Lactobacillus bacillin MG, and study of its application in the food, and lay the foundation for further industrial development. Studies of skim milk, soy whey, cheese whey, corn syrup four kinds of medium Lactobacillus metabolic production of bacteriocins. The results show that: the the Lactobacillus optimum fermentation medium for the neutral protease of the degree of hydrolysis of 15% hydrolyzed skim milk medium. The peptide distribution of the different degree of hydrolysis of the skim milk and found that: a degree of hydrolysis of 15% skim milk, casein, hydrolyzed whey protein is partially hydrolyzed, low molecular weight peptides after hydrolysis easier analyzed by capillary electrophoresis and SDS-PAGE techniques is bacteria utilize. The degree of hydrolysis of 15% neutral protease hydrolysis skim milk medium, fermentation production of bacteriocins in 3.7 L fermenter, through the single factor with the response surface method for optimization of fermentation pH, fermentation temperature and inoculum size. Determine conditions: fermentation pH 5.1, fermentation temperature 33 ° C, 1% of the inoculum size. In this condition, the bacteriocin titer reached 601.32 IU / mL, and 42.96% increase compared with that before optimization. Fermentation broth by the MWCO ultrafiltration membrane ultrafiltration 1 KDa, take the raffinate, and then by 3 KDa MWCO ultrafiltration membrane ultrafiltration, taken ultrafiltrate, after the ultra-filtrate was concentrated by rotary evaporator, spray drying, super filtrate preparation plantaricin MG, bacteriocin titer obtained 2000.56 IU / g. Research plantaricin MG inhibition of yeast in the yogurt, the results showed that: yogurt in 4 ℃ or 25 ℃ storage conditions, starting yeast concentration of 1 CFU / mL yogurt, Lactobacillus bacillin MG can completely inhibit the growth of yeast. Starting yeast concentration of 10 CFU / mL and 100 CFU / mL yogurt, Lactobacillus bacillin MG yeast certain extent, but not completely inhibit the weaker than Natamycin effect. Research plantaricin MG inhibition of Listeria bacteria in cold ham, results show that: the combined effects of synergies, preservatives plantaricin MG, Nisin and Lactobacillus plantarum joint use of single The inhibition of the growth of Listeria was significantly higher than plantaricin MG or Nisin sample group (p lt; 0.05). Research plantaricin MG preservation of fresh pork, the results showed that: plantaricin MG can extend the shelf life of fresh pork from 6 d to 9 d, plantaricin MG with 2% sodium lactate combined effects the shelf life of fresh pork can be extended by 6 d to 12 d.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Microbiology
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