食品科学 ›› 2006, Vol. 27 ›› Issue (3): 96-99.
• 基础研究 • 上一篇 下一篇
王玉华, 张桂荣, 刘景圣
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WANG Yu-Hua, ZHANG Gui-Rong, LIU Jing-Sheng
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摘要: 两株不同来源嗜酸乳杆菌La-w1和La-w2进行原生质体融合,获得一株耐酸和耐胆盐能力强的菌株La-F1,并对其生长特性进行研究。结果表明,融合菌株La-F1耐酸性和耐胆盐能力明显高于初始菌株,其生长特性适于乳酸发酵食品要求。
关键词: 嗜酸乳杆菌, 原生质体融合, 耐酸及耐胆盐
Abstract: Lactobacillus acidophilus La-w1 and La-w2 from different sources were successfully fused by using the protoplastfusion technique. Fusion hybrid La-F1 was obtained, and its growing characteristics cultivated in skim milk for 48 hours at 37℃ werestudied. Results showed that La-F1 has better acid and bile tolerance than initial strains and the fermented characterics meet therequirement of lactic acid fermented food.
Key words: Lactobacillus acidophilus, protoplast fusion, acid and bile tolerance
王玉华, 张桂荣, 刘景圣. 原生质体融合提高嗜酸乳杆菌耐酸及耐胆盐能力[J]. 食品科学, 2006, 27(3): 96-99.
WANG Yu-Hua, ZHANG Gui-Rong, LIU Jing-Sheng. Improvement Study on Acid and Bile Tolerance of Lactobacillus acidophilus Protoplast Fusion[J]. FOOD SCIENCE, 2006, 27(3): 96-99.
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