ENZYME IMMOBILIZATION 固定酶.docx

Title：Report of Fermentation：Studies on the Production of an Antimicrobial Peptide Produced by Staphylococcus warneri in the 2L and 10L FermenterName：Zhang Xiaoyun artners：Wu Ting， Wang Ting， Zhou Han，Wayne Travers，Sanhanath MeadowsDate：7th ,21st OctAbstract：The effect of different conditions of fermenters like air flow and agitation speed on the antimicrobial activity ofS.Warneribacteriocins were studied in this experiment. The best conditions were determined by antimicrobial activity which decided by the zone size and highest dilution demonstrating activity of the bacteriocins after different periods. The experiment has been done for 2 weeks. 10 different conditions have been tested. The highest airflow(4L/min) and agitation speed (450RPM) were decided as the optimized operating condition.And the concentration of dissolved oxygen and turbidity were also studied by the curve.Introduction/BackgroundBacteriocin are antibiotic polypeptide，protein or protein complex produced by some bacteria. In 1982，Konislydefinited it as the protein which has antimicrobial activities generated by the ribosomes of some bacteria. Generally，most of bacteriocins will only be toxic to the bacteria having close genetic relationship. Sources of bacterioncins are very wide like Gram-positive bacteria(G+)（E-coli）,Gram-negative bacteria(G-),and archaea. The bacteriocin produced by Lactic acid bacteria like nisin has high grade of safety which have been generally applied at food, pharmaceutical industry because of the great potential of the produced bacteriocins as food additives. In recent years，other bacteriocins like bacteriocins produced by staphylococcal species have been studied more and more. Staphylococcus bacteriocins have many advantages such as difficult to have bacterial resistance，no residue，non-toxic side effects on body etc. It is meaningful to treat the infection caused by Staphylococus.Difference between antibiotics and bacteriocins.Some articles didn’t separated the