摘要
嗜酸乳杆菌所产生的胞外多糖不仅对于酸乳的质地结构有影响,同时其还具有多种生物活性。研究主要是在市售酸奶中分离得到嗜酸乳杆菌、通过化学诱变的方法选取具有高产胞外多糖性能的嗜酸乳杆菌,其产量能够达到6.458g/L,遗传稳定性发现胞外多糖产量降幅在10%以内。
Lactobacillus acidophilus is an important strain in industry of fermented dairy. It is documented that the exo-polysaccharides of L. acidophilus have many bioactivities which influence on the texture of yoghurt. In this article, L. acidophilus mutations of high-yield exo-polysaccharides, which were isolated from the commercial yoghurt and gained by chemical induction. The yielding is 6.458 g/L. The genetics stable examinations document that the mutations are stable.
出处
《中国酿造》
CAS
北大核心
2010年第6期103-106,共4页
China Brewing
关键词
嗜酸乳杆菌
胞外多糖
诱变
筛选
L. acidophilus
exo-polysaccharides
induction
screening
