摘要
利用有芽孢的整肠生菌株(Bacilluslicheniformis)与无芽孢的保加利亚乳酸杆菌(Lactobacillusbulgaricus)作为亲本,进行原生质体融合,并对融合子的产乳酸、丁二醇能力以及酸奶发酵能力进行了研究。结果表明,在MM培养基内,融合子乳酸产量为10.104mg/L、丁二醇产量为46.13mg/L,乳酸和丁二醇产量高于两亲本菌株。在CM培养基内,融合子乳酸产量为12.85mg/L其产量高于两亲本;丁二醇产量为69.19mg/L其产量高于保加利亚酸杆菌。在细胞形态上,融合子也与亲本存在一定的差异。在酸奶发酵的过程中,乳酸产量和pH值与亲本保加利亚乳酸杆菌发酵的结果一致。经过10次传代培养后,其遗传稳定性保持在99%以上。
This paper study on protoplast fusant of Bacillus licheniformis and Lactobacillus bulgaricus. The studies showed, in MM substrate, fusant yielded lactic acid 10.104 mg/L and butanediol 46.13 mg/L. The yield was both higher than its parents. In CM substrate, fusant yielded lactic acid 12.85 mg/L, it was both higher than its parents and yielded butanediol 69.19 mg/L higher than Lactobacillus bulgaricus. In fermented of acidophilus milk, the new bacillus was the same yield of lactic acid and the same pH with Lactobacillus bulgaricus. And the fusant＇s genetic stability was maintained over 99%.
出处
《中国乳品工业》
CAS
北大核心
2006年第9期20-22,共3页
China Dairy Industry
基金
重庆市教委重点课题(渝教高[2004]12号)
关键词
整肠生菌
保加利亚乳酸杆菌
融合
发酵
Bacillus Licheniformis
Lactobacillus bulgaricus
fusant
ferment
