酸奶中保加利亚乳杆菌原生质体制备的初步研究

Study on the Protoblast Formation of Lactobacilus Bulgaricus in Yogurt

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.