食品科学 ›› 2010, Vol. 31 ›› Issue (7): 228-231.doi: 10.7506/spkx1002-6300-201007050

• 生物工程 • 上一篇    下一篇

一株对淀粉具有絮凝活性的乳酸菌的分离鉴定及其特性

张莉力1,2,许云贺1,2,李新华1,*   

  1. 1.沈阳农业大学食品学院 2.辽宁医学院食品科学与工程学院
  • 收稿日期:2009-06-12 修回日期:2009-12-05 出版日期:2010-04-01 发布日期:2010-12-29
  • 通讯作者: 李新华 E-mail:sn_97@163.com
  • 基金资助:

    辽宁省教育厅2008 年度高等学校科研计划项目(2008431)

Isolation, Identification and Characterization of Lactic Acid Bacteria with Activity to Flocculate Sweet Potato Starch

ZHANG Li-li1,2,XU Yun-he1,2,LI Xin-hua1,*   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China;
    2. College of Food Science and Engineering, Liaoning Medical University, Jinzhou 121001, China
  • Received:2009-06-12 Revised:2009-12-05 Online:2010-04-01 Published:2010-12-29
  • Contact: LI Xin-hua E-mail:sn_97@163.com

摘要:

从自然发酵甘薯酸浆中分离筛选到一株对甘薯淀粉颗粒具有高絮凝活性的乳酸菌L1,经鉴定该菌为副干酪乳杆菌副干酪亚种(Lactobacillus paracasei subsp. paracasei)。该菌株产絮凝剂的适宜pH 值为6.5~8.5,适宜培养温度为25~35℃。葡萄糖、蔗糖、麦芽糖及乳糖均可作为该菌株的良好碳源,其适宜氮源为酵母粉或牛肉膏。通过对絮凝活性分布的研究,确定菌株所产的絮凝剂主要存在于菌体上。

关键词: 副干酪乳杆菌副干酪亚种, 絮凝活性, 淀粉, 微生物絮凝剂

Abstract:

A lactic acid bacterial strain L1 was isolated from spontaneously fermented sweet potato slurry and identified as Lactobacillus paracasei subsp. paracasei. Its optimal conditions for flocculating activity were 6.5-8.5 for pH and 25-35 ℃ for temperature. Glucose, sucrose, maltose and lactose were excellent carbon sources and the optimal nitrogen source was yeast extract or beef extract. The bioflocculant produced by strain L1 was mainly adhered to the interface of cells.

Key words: Lactobacillus paracasei subsp. paracasei, flocculating activity, starch, biolflocculant

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