摘要
研究保加利亚乳杆菌原生质体制备的适宜条件;从酸奶中分离培养了保加利亚乳杆菌,观察生长动力学特性,在培养基中添加甘氨酸、变溶菌素进行了原生质体的制备。分离的保加利亚乳杆菌为革兰氏阳性杆菌,生长对数期为2-16h;在培养基中添加甘氨酸(1mg/ml)能够显著提高原生质体的形成率;原生质体的形成率随着酶浓度的增大而增大,随着酶解时间的延长而提高;原生质体制备的最适酶浓度为4ug/ml,作用时间为45min。
The preliminary study on the protoplast formation of L.b is studied in this text;L.b is isolated and identification from the Yogurt and the biological characteristics was observed; the protoplast formation is studied with different concentration and treating time of mutanolysin;L.b is a slim rod ,gram-positive bacteria; The curves show that the growth lag phase is 2-16h; the protoplast formation rate of adding glycin (ling/ ml) was significance higer than the control; the protoplast formation of L.b was increased following the increasing dose of mutanolysin and time;the optimum concentration and treating time of mutanolysin was 4ug/ ml, 45rain respectively.
出处
《中国农学通报》
CSCD
2007年第11期113-116,共4页
Chinese Agricultural Science Bulletin
基金
河南省重大科技攻关项目"饲料及添加剂安全性评价关键技术研究与示范"(0522010800)资助
关键词
保加利亚乳杆菌
甘氨酸
原生质体制备
酸奶
Lactobacillus delbrueckii subsp.bulgaricus
Glycin
protoplast formation
yogurt