摘要
根据不同乳酸菌发酵酸乳时产生的活性多肽有差异,采用Tricine-SDS-PAGE对酸乳中多肽物质进行测定、分析与比较,找出活性多肽的特异性,从而鉴定酸乳中含有的乳酸菌种类,并用该法对6种市售酸乳中所含乳酸菌进行鉴定。结果表明:6种市售酸乳中活性多肽的Tricine-SDS-PAGE图谱在保加利亚乳杆菌和嗜热乳链球菌的特征谱带处均有谱带,即该6种市售酸乳中均含有保加利亚乳杆菌和嗜热乳链球菌,与其配料中所添加菌种一致。
Because different Lactobacillus produce distinct active polypeptides when fermented yoghourt, using Tricine-SDS-PAGE to determine, analysis and compare the active polypeptides in yoghourt, and finding out the speciality of the polypeptides to identify which kinds of Lactobacillus the yoghourt have contained. We use this method to detect 6 sorts of market selling yoghourt, the outcome shows： That all the active polypeptides of 6 sorts of yoghourt＇s Tricine-SDS-PAGE atlases have the special atlases of Lac bulgaricus and Str thermophilus. That is all the 6 sorts of market selling yoghourt contain the stains of Lac bulgaricus and Str thermophilus. The result accords with the actual components of the yoghourt.
出处
《食品科技》
CAS
北大核心
2009年第2期22-23,44,共3页
Food Science and Technology
关键词
酸乳
乳酸菌
检测
电泳
yoghourt
Lactobacillus
identification
electrophoresis
