摘要
为制备发酵性能优良的直投式酸奶发酵剂,研究乳酸菌Q26菌株传代过程中在转管不同次数时的形态变化,采用全菌体蛋白电泳方法对比Q26菌株转管不同次数的蛋白表达差异。结果表明,Q26菌株在连续传代30代时遗传稳定性良好,适合作为直投式酸奶发酵剂使用。
In order to prepare the Direct Vat Set of the excellent capability, the change of each strain was studied in this experimentation. The express difference of different time strain Q26 protein was compared by the method of entire tropina electrophoresis transferred. The result showed the hereditary stability was fine when continuous transfer of culture of strain Q26 reached 30 generations from one tube to anther and it fitted to be used as Direct Vat Set.
出处
《中国酿造》
CAS
北大核心
2008年第4期33-35,共3页
China Brewing
关键词
DVS乳酸菌种
传代
遗传稳定性
全菌体蛋白电泳
Direct Vat Set
transfer of culture
genetic stability
entire tropina electrophoresis
