摘要
为获得产酸性能优良的乳酸菌用于发酵乳制品的生产,从实验室保藏菌株中筛选出产酸性能较强的菌株TM111-S作为出发菌株,采用0.3g/L亚硝基胍处理60min和紫外线照射150s复合诱变3轮,最终得到一株产酸能力为83.66°T的菌株,较出发菌株提高了44.19%,连续传代后产酸性能稳定。
In order to obtain the good lactic acid bacteria strain used for producing dairy product, a high acid-producing strain TM111-S was screened from the strains preserved in our lab and was then used as the original strain for mutation. Ultraviolet （UV） and nitrosoguanidine （NTG） were employed to mutate the strain. The conditions were .NTG （0.3 g/L） for 60 min and radiation with UV for 150 s for three times. A new high acid-producing strain with acid-producing 83.66 °T was obtained. The production was improved by 44.19% compared to that of original strain. In addition, the production ability of this mutated strain was stable after several generations.
出处
《中国酿造》
CAS
北大核心
2010年第8期117-119,共3页
China Brewing
关键词
乳酸菌
产酸性能
诱变
lactic acid bacteria
acid-producing ability
mutation
