优化和喷雾干燥尼丰富的发酵,用于生产抗微生物粉末
Aslı Polat1, Furkan Demirgül2, Ömer Şimşek1
1Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey.
Preparative biochemistry & biotechnology
|December 13, 2025
概括
这项研究开发了一种具有成本效益的抗微生物粉末,使用尼,一种天然防腐剂,直接从发酵中生产而无需净化. 这种清洁标签的方法为食品保存提供了一个可扩展和经济的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 消费者对天然食品防腐剂的需求正在增加,对尼辛等细菌素的兴趣也在增加.
- 与尼净化相关的高成本限制了其在食品保存中的广泛应用.
- 开发成本效益高的尼生产方法对于其更广泛的采用至关重要.
研究的目的:
- 开发一种具有成本效益的含有尼的抗菌粉末,直接从发酵中生产.
- 使用响应表面方法 (RSM) 使用随时可用的基质优化尼的生产.
- 在喷雾干燥粉末配方中增强尼的吸附和活性.
主要方法:
- 优化了 *Lactococcus lactis* 亚种的尼素生产. *lactis* N8使用RSM与非矿物化乳清,大豆粉和葡萄糖糖.
- 确定最佳基质度,以达到对*Micrococcus luteus*的最大尼辛活性.
- 研究了用马尔托德素和非矿物质化乳清喷雾干燥配方,以最大限度地提高尼吸附率.
主要成果:
- RSM优化确定了最佳基质度 (100 g/L DW,50 g/L SM,50 g/L GS),产生了9,120 IU/mL的尼活性.
- 回归模型有效地解释了抗微生物活性的变化 (R2 = 0.98).
- 一种喷雾干燥粉末配方,含有5%的马尔托德素,实现了41000.50 IU/g的尼辛活性,增加了4.5倍.
结论:
- 尼辛可以通过直接发酵和喷雾干燥有效地纳入抗菌粉末.
- 这种方法为食品保存提供了一个可扩展,经济和清洁标签的替代方案.
- 开发的过程克服了传统尼净化方法的局限性,促进了更广泛地使用天然防腐剂.
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