弱酸(盐)对植物乳杆菌耐酸性的影响

Effect of the weak acids on the Lactobacillus planturam's acid tolerability

目的探讨弱酸(盐)对植物乳杆菌耐酸性的影响。方法在植物乳杆菌发酵过程中,添加50mmol/L乙酸、10mmol/L丙酸、20mmol/L正丁酸、50mmol/L乙酸钾及2mmol/L柠檬酸钾。结果添加剂量均可使植物乳杆菌耐酸性得到较大的提高,在pH2、37℃下90min,细胞残存率都较对照提高80倍以上,尤以乙酸(盐)、正丁酸为好,而三聚磷酸钾则对细胞耐酸性提高具有较小的作用,细胞残存率较对照约提高5倍。结论在发酵培养基中添加弱酸(乙酸、丙酸及正丁酸)或弱酸盐(乙酸钾、柠檬酸钾及三聚磷酸钾)均可不同程度地提高植物乳杆菌细胞耐酸性。

In the batch of Lactobacillus planturam,the Lactobacillus planturam＇s acid tolerability could be greatly enhanced in the presence of 50 mmol/L acetic acid or 10 mmol/L propionie acid or 20 mmol/L n-butyric acid or 50 mmol/L potassium acetate or 2 mmol/L potassium citrate, and the cell survival improved 80-fold ill the condition of pH 2, 37 ℃ and 90 min compared with the control, especially in acetic acid, potassium acetate and n-butyric acid. tfowever, potassium tripolyphosphate had a little effect on the Lactobacillus planturam＇s acid tolerability.