摘要
从自然发酵甘薯酸浆中分离筛选到一株对甘薯淀粉颗粒具有高絮凝活性的乳酸菌L1,经鉴定该菌为副干酪乳杆菌副干酪亚种(Lactobacillus paracasei subsp. paracasei)。该菌株产絮凝剂的适宜pH值为6.5～8.5,适宜培养温度为25～35℃。葡萄糖、蔗糖、麦芽糖及乳糖均可作为该菌株的良好碳源,其适宜氮源为酵母粉或牛肉膏。通过对絮凝活性分布的研究,确定菌株所产的絮凝剂主要存在于菌体上。
A lactic acid bacterial strain L1 was isolated from spontaneously fermented sweet potato slurry and identified as Lactobacillus paracasei subsp.paracasei.Its optimal conditions for flocculating activity were 6.5-8.5 for pH and 25-35 ℃ for temperature.Glucose,sucrose,maltose and lactose were excellent carbon sources and the optimal nitrogen source was yeast extract or beef extract.The bioflocculant produced by strain L1 was mainly adhered to the interface of cells.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期228-231,共4页
Food Science
基金
辽宁省教育厅2008年度高等学校科研计划项目(2008431)
