食品科学 ›› 2005, Vol. 26 ›› Issue (4): 115-118.

• 基础研究 • 上一篇    下一篇

Nisin抗性嗜热链球菌的筛选

 焦世耀, 张兰威   

  1. 东北农业大学食品学院
  • 出版日期:2005-04-15 发布日期:2011-09-19

Isolation of Nisin-resistant Streptococcus thermophilus

 JIAO  Shi-Yao, ZHANG  Lan-Wei   

  1. College of Food Science, Northeast Agricultural University
  • Online:2005-04-15 Published:2011-09-19

摘要: 采用两倍稀释法在脱脂乳培养基和乳清培养基中测定了nisin对嗜热链球菌9的最小抑菌浓度(MIC)。在脱脂乳培养基中逐渐增加nisin的浓度,驯化嗜热链球菌9,直到其抗性达到300IU/ml。经生产性能鉴定和遗传性状实验,获得两株适宜做酸奶发酵剂的nisin抗性嗜热链球菌9.31和9.4。

关键词: nisin, 抗性菌株筛选, 嗜热链球菌

Abstract: The MIC of nisin to Streptococcus thermophilus was determined by serial twofold dilutions in skim milk medium and whey medium. In skim milk medium, Streptococcus thermophilus 9 was tamed by gradually increasing the nisin concentration until its resistance reaching 300 IU of nisin per ml. The two nisin-resistant Streptococcus thermophilus strains 9.31 and 9.4, fit for two yogurt culture were gained and assayed by production performance identification and genetic stability test.

Key words: nisin, isolation of nisin-resistant, Streptococcus thermophilus