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Effect of ionic strength on the foam separation of nisin from the fermentation broth

机译：离子强度对乳酸菌素从发酵液中分离泡沫的影响

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摘要

Nisin is a 34-residue peptide and it is widely used as food preservative. Different strategies for nisin purification from the complex broth have been investigated. But these methods increase the cost of nisin production, and its wide application is limited. Foam separation is an economical and effective technology for protein concentration and separation. In this paper, we utilized foam separation technology to recover nisin from fermentation broth, and studied the effect of ionic strength on the experimental system. The results showed that with ionic strength increasing, surface tension and inactivation ratio first decreased and then increased, and, however, foaming ability, foam stability, enrichment ratio and recovery first increased and then decreased. Under the conditions of the titer of nisin fermentation broth 4200 IU/ml, pH 3.0, feed liquid 250 ml, air flow rate 30 ml/min and temperature 25 °C, the maximum enrichment ratio and recovery and the minimum inactivation ratio of nisin reached 6.4, 86.44% and 9.89%, respectively, when the ionic strength was 0.41 mol/kg. Furthermore, we obtained higher nisin recovery and activity using sodium rather than potassium salt.
机译：乳链菌肽是一种34个残基的肽，被广泛用作食品防腐剂。已经研究了从复杂肉汤中纯化乳链菌肽的不同策略。但是这些方法增加了乳链菌肽的生产成本，并且其广泛的应用受到限制。泡沫分离是一种用于蛋白质浓缩和分离的经济有效的技术。在本文中，我们利用泡沫分离技术从发酵液中回收了乳链菌肽，并研究了离子强度对实验系统的影响。结果表明，随着离子强度的增加，表面张力和失活率先降低后升高，而起泡能力，泡沫稳定性，富集率和回收率则先升高后降低。在乳链菌肽滴度4200 IU / ml，pH 3.0，进料液250 ml，空气流速30 ml / min和温度25°C的条件下，乳链菌肽的最大富集率，回收率和最小灭活率达到当离子强度为0.41 mol / kg时，分别为6.4、86.44％和9.89％。此外，我们使用钠盐而不是钾盐获得了更高的乳链菌肽回收率和活性。

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