FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 167-171.doi: 10.7506/spkx1002-6630-201305035

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Protoplast Preparation and Regeneration of Lactobacillus casei LC2W

HUANG Qian1,DU Zhao-ping2,MA Cheng-jie2,PAN Neng-qing1,LIU Lei1,MA Ai-min1,*   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. State Key Laboratory of Dairy Biotechnology, Technical Center of Bright Dairy & Food Co. Ltd., Shanghai 200436, China
  • Received:2011-12-18 Revised:2013-01-17 Online:2013-03-15 Published:2013-04-16
  • Contact: Ma Ai-Min E-mail:maaimin@yahoo.com

Abstract: The protoplast of Lactobacillus casei LC2W was prepared and regenerated in this study. The effects of cell age, lysozyme concentration, enzymolysis time and enzymolysis temperature on protoplast preparation were investigated according to the single factor tests. The conditions for protoplast preparation of L. casei LC2W were optimized by orthogonal tests. The results revealed that the optimal parameters for protoplast preparation of L. casei LC2W were cell age of 8 h, lysozyme concentration of 10 mg/mL, enzymolysis time of 75 min and enzymolysis temperature of 42 ℃. Under these optimal conditions, the protoplast formation rate reached up to 97.15% and the regeneration rate of L. casei LC2W was 31.25%.

Key words: Lactobacillus casei, protoplast, preparation, regeneration

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