Studies on Screening and Fermentation Characteristic by Streptococcus lactis

Abstract

Abstract: Nisin, an effective, harmless and natural bio-preservative, is a kind of polypeptide produced by Streptococcus lactisand can protect the food being spoiled by G+ bacteria. A strain named Streptococcus lactis P-99 was isolated from fresh milk andits fermentation characteristic was studied. It was found that the optimal pH and temperature for cell growth and Nisin productionin M17 medium were 6.5 and 30 ℃ respectively, and that nisin production was increased by Mn2+ and inhibited strongly by Cu2+.The kinetics of cell growth and nisin production during culture of the strain was also explored.

Key words: Streptococcus lactis, Nisin, kinetic equation

LUO Shui-Zhong, PAN Li-Hua, PAN Li-Jun. Studies on Screening and Fermentation Characteristic by Streptococcus lactis[J]. FOOD SCIENCE, 2004, 25(4): 53-55.

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Studies on Screening and Fermentation Characteristic by Streptococcus lactis

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