转lux基因发光乳球菌产酸特性研究

Acid Production Characteristics of Luminescent Lactococcus Lactis Transformed with Lux Genes

目的:为使转lux基因发光乳球菌应用于检测领域,研究lux基因、世代、红霉素和培养时间等因素对转lux基因发光乳球菌产酸特性的影响。方法:将筛选的转luxCDABE基因发光乳球菌、转luxAB基因发光乳球菌菌株活化后接入液体培养基中,30℃培养,测定其产酸能力。结果:基因、世代对转lux基因发光乳球菌的产酸能力无显著影响(P>0.05),表明转入的lux基因大小对lux基因发光乳球菌的产酸性能无影响。红霉素可明显降低转lux基因发光乳球菌产酸速率,但对其最大产酸能力无显著影响。结论:筛选的转lux基因发光乳球菌的产酸性能具有稳定的遗传特性。

Objective：Effect of lux genes,generations,erythromycin,and incubating time on the acid producing characteristics of the luminescent L.lactis transformed with lux genes was studied in this paper in order to apply its luminescent phenotype in test field.Method：The selected luminescent L.lactis transformed with luxCDABE and luxAB were activated and then cultured in liquid medium at 30 ℃.The capacity of acid producing of the microorganisms was determined.Result：Gene and generation did not obviously affect the production capacity of the luminescent L.lactis transformed with lux genes（P0.05）.It suggested that the transformed genes make no difference to the capability of producing acid.Erythromycin slowed down the rate of acid production of the luminescent L.lactis transformed with lux genes,but did not influence the biggest capacity of acid production.Conclusion：The selected luminescent L.lactis transformed with lux genes had a stable heritable property of acid production.