摘要: 对乳酸乳球菌乳酸亚种SQ80随pH的改变吸附乳链菌肽的规律进行了研究,pH6.5时吸附率达91.5%,pH3以下吸附率为0。通过调整pH,使乳酸乳球菌选择性地吸附、释放乳链菌肽,达到了较好的分离纯化效果,HPLC检测显示单一尖峰,乳链菌肽回收率58.2%,纯化倍数75。
吴琼, 生英涛, 唐名山, 谷体华, 葛庆燕. 乳酸乳球菌发酵液中乳链菌肽的分离纯化[J]. 食品科学, 2003, 24(9): 103-106.
WU Qiong, SHENG Ying-Tao, TANG Ming-Shan, GU Ti-Hua, GE Qing-Yan. Study on Isolation and Purification of Nisin Adsorbed to Lactococcus lactis subsp Lactis SQ80[J]. FOOD SCIENCE, 2003, 24(9): 103-106.