食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
21期
309-311
,共3页
瑞士乳杆菌%保加利亚乳杆菌%原生质体%电融合%活性
瑞士乳桿菌%保加利亞乳桿菌%原生質體%電融閤%活性
서사유간균%보가리아유간균%원생질체%전융합%활성
Lactobacllus helveticus%Lactobacllus bulgaricus%protoplast%electron fusion: activity
用具有良好产黏活性的瑞士乳杆菌SR288与产酸力强的保加利亚乳杆菌NR902已灭活的原生质体电融合,构建高活性乳酸菌菌株.研究表明最佳电融合参数为:交变电场强度300V/cm,脉冲强度6kV/cm,脉冲时间40μs,脉冲个数4个.融合菌株能连续稳定遗传10代,生物活性检测表明,其产酸能力、表观黏度、持水力均优于亲株.
用具有良好產黏活性的瑞士乳桿菌SR288與產痠力彊的保加利亞乳桿菌NR902已滅活的原生質體電融閤,構建高活性乳痠菌菌株.研究錶明最佳電融閤參數為:交變電場彊度300V/cm,脈遲彊度6kV/cm,脈遲時間40μs,脈遲箇數4箇.融閤菌株能連續穩定遺傳10代,生物活性檢測錶明,其產痠能力、錶觀黏度、持水力均優于親株.
용구유량호산점활성적서사유간균SR288여산산력강적보가리아유간균NR902이멸활적원생질체전융합,구건고활성유산균균주.연구표명최가전융합삼수위:교변전장강도300V/cm,맥충강도6kV/cm,맥충시간40μs,맥충개수4개.융합균주능련속은정유전10대,생물활성검측표명,기산산능력、표관점도、지수력균우우친주.
A Lactobacillus fusant with high activity was constructed through electro-fusion between L. helveticus SR288 with slim-producing activity and L. bulgaricus NR902 with acid-producing activity. Results indicated that the optimal electro-fusion parameters were alternative electric field intensity 300 V/cm, impulse intensity 6 kV/cm, impulse time 40 μ s, and impulse number 4. The obtained fusion strain revealed excellent genetic stability up to 10 generations. Biological activity tests suggested that the fusant was superior to parental swains in acid-producing activity, apparent viscosity, and water-holding capacity.