抗后酸化保加利亚乳杆菌的紫外诱变选育

食品科学 ›› 2006, Vol. 27 ›› Issue (6): 109-112.

抗后酸化保加利亚乳杆菌的紫外诱变选育

车黎猛, 任发政, 陈尚武

中国农业大学食品科学与营养工程学院教育部-北京市功能乳品实验室

出版日期:2006-06-15 发布日期:2011-09-22

Breeding Anti-postacidification Strain from Lactobacillus bulgaricus by UV Mutagenesis

CHE Li-Meng, Ren-Fa-Zheng, Chen-Shang-Wu

College of Food Science and Nutritional Engineering, China Agricultural University, Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing 100083, China

Online:2006-06-15 Published:2011-09-22

摘要/Abstract

摘要： 利用紫外线对保加利亚乳杆菌ZLB进行诱变处理60s(菌株致死率大约为99%),中间培养后用青霉素筛选。处理液涂布培养后,选取生长缓慢或不长的40株接种于RSM(ReconstitutedSkimmedMilk)培养基中,随后选取凝固的12株做12℃时贮藏,最终得到产酸较慢的突变株ZU05。在42℃时,ZU05在RSM培养基中产酸量与ZLB一样。但是发酵脱脂乳在12℃贮藏时,ZU05产酸量与ZLB的产酸量有显著性的差异(p<0.01),其发生后酸化时间推迟了4d。同时,ZU05对链霉素的敏感性不同于ZLB且能稳定遗传。

关键词: 后酸化, 保加利亚乳杆菌, 紫外诱变

Abstract: L. delbrueckii subsp. bulgaricus ZLB was irradiated for 60s with UV (lethal effect was about 99%), and mid-cultivated and counterselected with penicillin. After the spread cultivation, forty strains that grew slowly were cultured in RSM (Reconstituted Skimmed Milk). Twelve strains which coagulated RSM were stored at 12℃, and a mutant (ZU05), with the slowest lactic acid producing rate, was selected for further use. ZU05 produced the same amount of lactic acid as the parent strain at 42℃. However, during the storage at 12℃. It is significantly different between ZU05 and ZLB in their lactic acid producing capability (p<0.01), and the postacidification of ZU05 was delayed four days. Also, the sensitivity to streptomycin of ZU05 was different with ZLB, and ZU05 could be genetically stable.

Key words: postacidification, Lactobacillus bulgaricus, UV mutagenesis

车黎猛, 任发政, 陈尚武. 抗后酸化保加利亚乳杆菌的紫外诱变选育[J]. 食品科学, 2006, 27(6): 109-112.

CHE Li-Meng, Ren-Fa-Zheng, Chen-Shang-Wu. Breeding Anti-postacidification Strain from Lactobacillus bulgaricus by UV Mutagenesis[J]. FOOD SCIENCE, 2006, 27(6): 109-112.

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