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首页> 外文期刊>The Kasetsart Journal >Influence of Physical Factors and Various Complex Media on Growth and Bacteriocin Production of Two-synergistic Peptide with Heat Stable Bacteriocin Producer, Enterococcus faecium NKR-5-3, Isolated from Thai Fermented Fish
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Influence of Physical Factors and Various Complex Media on Growth and Bacteriocin Production of Two-synergistic Peptide with Heat Stable Bacteriocin Producer, Enterococcus faecium NKR-5-3, Isolated from Thai Fermented Fish

机译：物理因素和各种复杂介质对热稳定细菌产生剂肠球菌粪便肠球菌NKR-5-3（从泰国发酵鱼中分离）的两个协同肽的生长和细菌产生的影响

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摘要

Enterococcus faecium NKR-5-3, isolated from Thai fermented fish (Pla-ra), produced an interested two-synergistic peptide bacteriocin with heat stable and broad spectrum activity. The influence of complex media and culture condition on growth as well as bacteriocin production of E. faecium NKR-5-3 has been studied. From 8 indicator strains used, Enterococcus faecalis ATCC 19433 was found to be the most sensitive strain. The bacteriocin to be diluted with distilled water containing 0.1% (v/v) Tween 80 increased 2-fold to 4-fold of its activity against indicator strains when compared with distilled water. In M-MRS broth, bacteriocin production reached maximum level at 30℃ and decreased with the increasing of culture temperature. Among different 6 complex media for lactic acid bacteria cultured at 30℃, M 17 broth with the initial pH of 7.5 yielded the maximum growth and bacteriocin production of E. faecium NKR-5-3. Growth and bacteriocin production decreased when it was cultured in M 17 broth containing more than 1 % NaCl and they were completely inhibited in M17 broth containing more than 9% NaCl. Bacteriocin activity reached a detectable level at the early exponential phase and increased due to the cell growth to the maximum level at the end of exponential phase in 22 hr of incubation, which displayed a primary metabolite production.
机译：从泰国发酵鱼（Pla-ra）分离出的粪肠球菌NKR-5-3，产生了一种具有热稳定性和广谱活性的感兴趣的两协同肽细菌素。研究了复杂培养基和培养条件对屎肠球菌NKR-5-3的生长以及细菌素产生的影响。从使用的8个指示菌株中，发现粪肠球菌ATCC 19433是最敏感的菌株。与蒸馏水相比，用含0.1％（v / v）Tween 80的蒸馏水稀释的细菌素相对于指示菌株的活性增加了2倍至4倍。在M-MRS肉汤中，细菌素的产生在30℃达到最高水平，并随着培养温度的升高而降低。在30℃培养的6种乳酸菌复合培养基中，初始pH值为7.5的M 17肉汤可产生粪肠球菌NKR-5-3的最大生长和细菌素生产。在含有超过1％NaCl的M 17肉汤中培养时，其生长和细菌素产量降低，而在含有超过9％NaCl的M17肉汤中它们被完全抑制。细菌素活性在指数期早期达到可检测的水平，并由于在孵育22小时后在指数期末细胞生长至最大水平而增加，这显示出主要代谢产物的产生。

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