乳业科学与技术2025，Vol.48Issue(3)：1-10,10.DOI:10.7506/rykxyjs1671-5187-20241223-111
乳酸乳球菌L-H410产抗菌肽的理化性质分析及发酵工艺优化
Physicochemical Analysis of Antimicrobial Peptides Produced by Lactococcus lactis L-H410 and Optimization of Fermentation Conditions
摘要
Abstract
Antimicrobial peptides produced by Lactococcus lactis are natural and safe.The aim of this study was to investigate the physicochemical properties of antimicrobial peptides produced by L.lactis L-H410 and optimize the fermentation conditions for its production.The antimicrobial peptides exhibited broad-spectrum activity,and was stable against a broad pH range(2.0-9.5)and thermal treatment(at 80℃for 30 min)and susceptible to proteases.The fermentation conditions(temperature,initial pH,and inoculum size)and medium components(carbon sources,nitrogen sources,stimulating factors,and divalent salt ions)were optimized by the combined use of one-factor-at-a-time method,Plackett-Burman design,path of steepest ascent,Box-Behnken design,and response surface methodology.The optimum fermentation conditions that provided maximum relative antibacterial potency of 378.7 AU/mL,which was 1.2 times of that before optimization(318.4 AU/mL),were determined as 3.32%,2.5%,0.2%,0.02%,29℃,6.95,and 2.5%for sucrose,peptone,polyethylene glycol(PEG)8000,manganese sulphate concentrations(m/m),temperature,initial pH,and initial inoculum,respectively.关键词
乳酸乳球菌L-H410/抗菌肽/理化性质/发酵工艺优化Key words
Lactococcus lactis L-H410/antimicrobial peptide/physicochemical properties/fermentation process optimization分类
轻工纺织引用本文复制引用
胡令涵,李平兰,王玉..乳酸乳球菌L-H410产抗菌肽的理化性质分析及发酵工艺优化[J].乳业科学与技术,2025,48(3):1-10,10.基金项目
国家自然科学基金面上项目(32172172) （32172172）
