4株酸奶噬菌体的分离及其生物学特性

食品科学 ›› 2005, Vol. 26 ›› Issue (10): 98-103.

4株酸奶噬菌体的分离及其生物学特性

徐成勇, 吴昊, 顾晓琳, 何楚莹, 诸葛健, 郭本恒

光明乳业股份有限公司技术研究中心，江南大学生物工程学院工业生物技术教育部重点实验室

出版日期:2005-10-15 发布日期:2011-09-25

Isolation and Characterization of 4 Bacteriophages Strains in Yoghurt

XU Cheng-Yong, WU Hao, GU Xiao-Lin, HE Chu-Ying, ZHU Ge-Jian, GUO Ben-Heng

1.Technical Center of Shanghai Bright Dairy and Food Co. Ltd; 2.Key Laboratory of Industrial Biotechnology under Ministry of Education, School of Biotechnology, Southern Yangtz University

Online:2005-10-15 Published:2011-09-25

摘要/Abstract

摘要： 从上海市光明乳业股份有限公司车间发酵罐中分离出4株酸奶噬菌体,电镜下均呈蝌蚪形。1号噬菌体的裂解量为549,潜伏期小于15min;pH4～6、Ca2+浓度为0.04%时对其生长有利,60℃条件下处理30min时完全失活。2号噬菌体的裂解量为681,潜伏期小于15min;pH4～8、Ca2+浓度为0.04%时对其生长有利,50℃条件下处理40min时和60℃条件下处理20min时完全失活。3号噬菌体的裂解量为424,潜伏期小于15min;pH8～10、Ca2+浓度为0.06%时对其生长有利,60℃条件下处理10min时完全失活。4号噬菌体的裂解量为506,潜伏期小于15min;pH7～8、Ca2+浓度为0.04%时对其生长有利,60℃条件下处理40min时完全失活。

关键词: 酸奶, 噬菌体, 嗜热链球菌, 保加利亚乳杆菌, 分离, 生物学特性

Abstract: 4 bacteriophage strains of yogurt were isolated from a fermentation tank in the plant of Bright Dairy & Food Co., Ltd. By electron microscopy observation, they appeared like tadpole. The burst size of No. 1 bacteriophage was 549, and its latent period was less than 15min. The environment of both pH4～6 and 0.04% Ca2+ contributed to their growth. But they were deactivated at 60℃ for 30min. The burst size of No. 2 bacteriophage is 681, and its latent period was less than 15min. The environment of both pH4～8 and 0.04% Ca2+ contributed to their growth. But they were deactivated at 50℃ for 40min or 60℃ for 20min. The burst size of No. 3 bacteriophage was 424, and its latent period was less than 15min. The environment of both pH8～10 and 0.06% Ca2+ contributed to their growth. But they were deactivated at 60℃ for 10min. The burst size of No. 4 bacteriophage was 506, and its latent period was less than 15min. The environment of both pH7～8 and 0.04% Ca2+ contributed to their growth. But they were completely deactivated at 60℃ for 40min.

Key words: Yogurt, Bacteriophage, Streptococcus thermophilus, Lactobacillus bulgaricus, Isolation, Biological charac- teristics

徐成勇, 吴昊, 顾晓琳, 何楚莹, 诸葛健, 郭本恒. 4株酸奶噬菌体的分离及其生物学特性[J]. 食品科学, 2005, 26(10): 98-103.

XU Cheng-Yong, WU Hao, GU Xiao-Lin, HE Chu-Ying, ZHU Ge-Jian, GUO Ben-Heng. Isolation and Characterization of 4 Bacteriophages Strains in Yoghurt[J]. FOOD SCIENCE, 2005, 26(10): 98-103.

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