干酪乳杆菌基因组改组菌株耐酸性表征

doi:10.7506/spkx1002-6630-200903043

食品科学 ›› 2009, Vol. 30 ›› Issue (3 ): 192-196.doi: 10.7506/spkx1002-6630-200903043

干酪乳杆菌基因组改组菌株耐酸性表征

王玉华^1,2，李岩¹，裴晓林¹，王秀娟²，冯雁^1,*

1.吉林大学分子酶学工程教育部重点实验室 2.吉林农业大学食品科学与工程学院

收稿日期:2007-10-26 出版日期:2009-02-01 发布日期:2010-12-29
通讯作者: 冯雁1,* E-mail:yfeng@mail.jlu.edu.cn
基金资助:
吉林省农业科技发展计划项目(200302-02)

Characterization of Acid Tolerance of Genome-shuffled Strain of Lactobacillus casei rhamnosus

WANG Yu-hua1,2，LI Yan1，PEI Xiao-lin1，WANG Xiu-juan2，FENG Yan1,*

(1.Key Laboratory for Molecular Enzymology and Engineering, Ministry of Education, Jilin University, Changchun 130023,
China；2.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Received:2007-10-26 Online:2009-02-01 Published:2010-12-29
Contact: FENG Yan1,* E-mail:yfeng@mail.jlu.edu.cn

摘要/Abstract

摘要：

本实验对干酪乳杆菌基因组改组菌株的耐酸性进行了研究，结果表明，冷冻( － 80℃)和临界pH 值(pH3.2)对干酪乳杆菌基因组改组菌株影响不显著，HCl 和游离乳酸对该菌株生长有一定影响，游离乳酸影响更大。在pH5.0 条件下发酵60h，干酪乳杆菌改组菌株获得的菌体干重为6.34g/L，乳酸产量为87.6g/L，比原始菌株耐酸性有显著提高。

关键词: 干酪乳杆菌, 耐酸性

Abstract:

The acid tolerance of four strains of genome-shuffled Lactobacillus casei rhamnosus (Lc-F31, Lc-F32, Lc-F33 and Lc-F34) was characterized. The results showed after 3 passagings the viable numbers of these strains of genome-shuffled Lactobacillus casei which were spreaded on YE agar plate at pH 3.8 and 4.0 are similar. The acid tolerance of strain Lc-F34 in MRS liquidmedium at pH 3.2 is more significant compared with the original strain. The strain Lc-F31, Lc-F32, Lc-F33 and Lc- F34 still have good genetic stability after 20 passaging. Free lactic acid has more significant effect on growth of Lc-F34 than HCl in the shake-flask fermentation culture (YE medium) at differernt pHs. The batch fermentation of strain Lc-F34 was carried out in 5-L fermenter containing 3-L YE medium at the fixed pH 5.0 throughout the process. It was found that after 60-h fermentation, the produced lactate concentration of strain Lc-F34 is up to 87.6 g/L with the cell dry weight of 6.34 g/L.

Key words: Labtobacillus casei rhamnosus, acid tolerance

中图分类号:

王玉华1,2，李岩1，裴晓林1，王秀娟2，冯雁1,*. 干酪乳杆菌基因组改组菌株耐酸性表征[J]. 食品科学, 2009, 30(3 ): 192-196.

WANG Yu-hua1,2，LI Yan1，PEI Xiao-lin1，WANG Xiu-juan2，FENG Yan1,*. Characterization of Acid Tolerance of Genome-shuffled Strain of Lactobacillus casei rhamnosus[J]. FOOD SCIENCE, 2009, 30(3 ): 192-196.

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干酪乳杆菌基因组改组菌株耐酸性表征

Characterization of Acid Tolerance of Genome-shuffled Strain of Lactobacillus casei rhamnosus

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