枯草芽孢杆菌抗菌肽固态发酵优化研究_生物工程.doc

摘要:本实验利用枯草芽孢杆菌F7，通过固态发酵法进行抗菌肽的生产。对发酵培养基的pH、温度、时间、固液比、碳源、氮源等营养物质进行单因素实验研究，优化固态发酵培养基配方。最后确定培养基的最佳配方：麸皮（8g）玉米粉（2%）、豆饼粉（1%）、NaCl(0.5%)、KH2PO4（0.1%）、MgSO4·7H2O（0.04%）。采用固态发酵法，通过对指示菌金黄色葡萄球菌的抑菌效果确定最适发酵条件为：接种量1%、发酵时间96h、发酵温度32℃、pH5、固液比1:3.5、碳源玉米粉、氮源豆饼粉，得到的抗菌肽抑菌效果为最佳。

关键词 枯草芽孢杆菌；抗菌肽；发酵条件优化；抑菌效果

Abstract:This was a experiment about the production of the antimicrobial peptides. We carried out the experiment by solid state fermentation. The optimal nitrogen source, solid liquid ratio, carbon source, temperature, time, pH for the production of antimicrobial substance by bacillus subtilis were tested. The results showed that the best medium was: bran(8g)、corn powder(2%)、soybean meal(1%)、NaCl(0.5%)、KH2PO4（0.1%）、MgSO4·7H2O（0.04%）. The medium composition and fermentation conditions were optimized by solid fermentation method. The best fermentation condition was: 1% inoculum size, 96h fermentation, fermentation temperature32℃, pH 5, 1:3.5 solid liquid ratio, used corn flour as a carbon source, used soybean meal as a nitrogen source, under these conditions, we got the best inhibitory effect.

Keywords  Bacillus subtilis  Antibiotic peptide  Optimization of fermentation condition  Antibacterial effect