乳酸乳球菌SM526产生乳链菌肽的营养调控

自酸泡菜中分离并鉴定了一株产生乳链菌肽的菌株－乳酸乳球菌（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ．ｌａｃｔｉｓ）ＳＭ５２６。研究了不同种类与浓度的碳源、氮源和磷源对该菌产生乳链菌肽的影响，结果表明乳链菌肽的生物合成受碳源、氮、磷源的调控，蔗糖和磷酸二氢钾分别为其最佳碳源和磷源，大豆蛋白胨和酵母粉为其理想氮源。得用分批培养也链菌肽合成的代谢动力学则表明，乳链菌肽在ＳＭ５２６菌株的指数生长期

EFFECT OF VARIOUS NUTRIENT SOURCES ON NISIN PRODUCTION BY LACTOCOCCUS LACTIS SUBSP. LACTIS SM526

Lactococcus lactis subsp., lactis strain SM526 isolated from a commercial sauerkraut fermentation was shown to produce a lantibiotic(nisin). The effects of different sources and their concentrations of carbon, phosphorus and nitrogen on SM526 growth and nisin production were investigated. Nisin biosynthesis seemed to be regulated by the sources of carbon, nitrogen and phosphate. Sucrose and KH2PO4 were found to be the most appropriate carbon or phosphorus sources, respectively. Nisin behaved as a primary metabolite, its formation took place during the active growth phase and totally stopped when cells entered the stationary phase. High nisin yields were also obtained using mixed media supplemented with soy peptone or yeast extract as nitrogen source. Nisin exhibited a bactericidal mode of action to the indicator strain--Lactobacillus plantarum. Fig.3, Tab 5, Ref 14