摘要
两株不同来源嗜酸乳杆菌La-w1和La-w2进行原生质体融合,获得一株耐酸和耐胆盐能力强的菌株La-F1,并对其生长特性进行研究。结果表明,融合菌株La-F1耐酸性和耐胆盐能力明显高于初始菌株,其生长特性适于乳酸发酵食品要求。
Lactobacillus acidophilus La-w1 and La-w2 from different sources were successfully fused by using the protoplast fusion technique. Fusion hybrid La-F1 was obtained, and its growing characteristics cultivated in skim milk for 48 hours at 37℃ were studied. Results showed that La-F1 has better acid and bile tolerance than initial strains and the fermented characterics meet the requirement of lactic acid fermented food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期96-99,共4页
Food Science
基金
吉林省青年科学基金(953541)
关键词
嗜酸乳杆菌
原生质体融合
耐酸及耐胆盐
Lactobacillus acidophilus, protoplast fusion
acid and bile tolerance
