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熱激法修飾瑞士乳桿菌的參數(shù)優(yōu)化與特性研
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Optimization and Properties for Lactobacillus helveticus by Heat-shock Treatment
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    摘要:

    采用不同熱處理溫度(67,、70℃)與時(shí)間(10,、15、20s)對(duì)瑞士乳桿菌（Lactobacillus helveticus）進(jìn)行熱激修飾,，研究處理前后與干酪加工相關(guān)的菌體特性,，同時(shí)對(duì)熱激修飾條件參數(shù)進(jìn)行優(yōu)化,。研究結(jié)果表明,，菌體經(jīng)70℃,、10?s熱激處理后,，菌體存活率,、動(dòng)態(tài)產(chǎn)酸能力、蛋白水解能力等指標(biāo)符合熱激要求,，經(jīng)修飾后的菌株適宜作為干酪促熟酶源,。采用掃描電鏡對(duì)細(xì)菌表面微觀結(jié)構(gòu)的觀察結(jié)果表明，熱激處理使菌體形態(tài),、膜表面發(fā)生明顯改變,，菌體表面發(fā)生萎縮、褶皺與底端溶解等變化,。

    Abstract:

    The effects of different heat-shock treatments on biochemical properties and microstructure of Lactobacillus helveticus were determined. The strain was subjected to heat-shock treatment at 67℃ and 70℃, holding time was 10s, 15s and 20s, respectively. The biochemical properties related to cheese ripening such as cell residual viability, lactic acid productivity, and proteolysis activity were monitored. The results suggested that the modified cells using heat-shock parameter of 10s at 70℃, gave the best results upon inhibiting lactic acid productivity and the remaining proteolysis activity. Moreover, SEM photographs showed the changes of surface structure on cell membranes, and elucidated the relationship with heat-shock treatment.

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隋欣,任發(fā)政,魯言文,陳歷俊.熱激法修飾瑞士乳桿菌的參數(shù)優(yōu)化與特性研[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(8):111-114. Optimization and Properties for Lactobacillus helveticus by Heat-shock Treatment[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(8):111-114.

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