食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
17期
111-115
,共5页
帖金鑫%林娟%李小平%霍乃蕊
帖金鑫%林娟%李小平%霍迺蕊
첩금흠%림연%리소평%곽내예
嗜酸乳杆菌%紫外诱变%耐酸耐胆盐能力
嗜痠乳桿菌%紫外誘變%耐痠耐膽鹽能力
기산유간균%자외유변%내산내담염능력
Lactobacillus acidophilus%UV mutation%bile salt tolerant ability
通过紫外诱变提高嗜酸乳杆菌的耐酸耐胆盐能力。通过正交试验确定了诱变参数:20 W紫外灯,菌液稀释至OD6000.65左右,照射60 s,照射距离为30.5 cm,此条件的致死率为90.5%。诱变处理后的菌体在模拟人肠道胆汁盐浓度(0.3%)以及pH=2的选择性培养基中处理不同时间后,活菌计数,最终筛选出具有耐胆盐能力显著增强的突变体L.a.abr。在含0.3%胆盐和pH为2的选择性培养基中培养1.5、2.0、2.5 h时的存活率分别为19.57%、10.87%和4.78%,而出发菌株的相应存活率分别为3.68%、1%、0.23%。
通過紫外誘變提高嗜痠乳桿菌的耐痠耐膽鹽能力。通過正交試驗確定瞭誘變參數:20 W紫外燈,菌液稀釋至OD6000.65左右,照射60 s,照射距離為30.5 cm,此條件的緻死率為90.5%。誘變處理後的菌體在模擬人腸道膽汁鹽濃度(0.3%)以及pH=2的選擇性培養基中處理不同時間後,活菌計數,最終篩選齣具有耐膽鹽能力顯著增彊的突變體L.a.abr。在含0.3%膽鹽和pH為2的選擇性培養基中培養1.5、2.0、2.5 h時的存活率分彆為19.57%、10.87%和4.78%,而齣髮菌株的相應存活率分彆為3.68%、1%、0.23%。
통과자외유변제고기산유간균적내산내담염능력。통과정교시험학정료유변삼수:20 W자외등,균액희석지OD6000.65좌우,조사60 s,조사거리위30.5 cm,차조건적치사솔위90.5%。유변처리후적균체재모의인장도담즙염농도(0.3%)이급pH=2적선택성배양기중처리불동시간후,활균계수,최종사선출구유내담염능력현저증강적돌변체L.a.abr。재함0.3%담염화pH위2적선택성배양기중배양1.5、2.0、2.5 h시적존활솔분별위19.57%、10.87%화4.78%,이출발균주적상응존활솔분별위3.68%、1%、0.23%。
The study was designed to enhance the acid and bile salt tolerant ability of Lactobacillus acidophilus by UV mutation. Parameters with a lethal rate 90.5%for UV mutation determined by orthogonal test were 20 W UV, bacteria was diluted to around OD600 0.65, illuminate at a distance of 30.5 cm for 60 s. The mutant was screened on the selective medium with a simulated human intestinal bile salt concentration of 0.3%and pH=2 . Cell counting was carried out after incubation for different periods. L.a.abr was screened out that with an enhanced ability to tolerate high bile salt concentration with a survival rate of 19.57%,10.87%and 4.78%after incubated for 1.5 h,2.0 h and 2.5 h respectively,while under the same situation, the starter bacteria was 3.68 %,1%and 0.23%.