| 嗜酸乳杆菌和乳酸链球菌混合培养及产物分析 |
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| 引用本文： | 张帆,王建华,杨雅麟,滕达,刘立恒.嗜酸乳杆菌和乳酸链球菌混合培养及产物分析[J].食品与发酵工业,2007,33(6):53-56. |
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| 作者姓名： | 张帆 王建华 杨雅麟 滕达 刘立恒 |
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| 作者单位： | 中国农业科学院饲料研究所基因工程室,北京,100081 |
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| 摘 要： | 嗜酸乳杆乳菌(LA)和酸链球菌(SL)在33℃培养48 h的发酵液中抑菌(金黄色葡萄球菌ATCC25923)效果最好;2菌混培20h后生物量和体系总产酸量远大于各自纯培养,乳酸含量一直上升,到24 h达23.175 mg/L,乙酸含量一直稳定在12 mg/L左右,变化不大,乳酸与抑菌关系密切。LA和SL两菌混培接种比例的抑菌优先顺序为(1:1)、(2:1)、(1:2)。
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| 关 键 词： | 嗜酸乳杆菌 乳酸链球菌 混合培养 抑菌 金黄色葡萄球菌 |
| 修稿时间： | 2006-09-29 |
Condition Optimization and Product Analysis for Co-cultivation of Lactobacillus acidophilus and Streptococcus lactis acidi |
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| Zhang Fan,Wang Jianhua,Yang Yalin,Teng Da,Liu Liheng.Condition Optimization and Product Analysis for Co-cultivation of Lactobacillus acidophilus and Streptococcus lactis acidi[J].Food and Fermentation Industries,2007,33(6):53-56. |
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| Authors: | Zhang Fan Wang Jianhua Yang Yalin Teng Da Liu Liheng |
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| Affiliation: | Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing100081 |
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| Abstract: | The micro-ecological relationship between Lactobacillus acidophilus and Streptococcus lactis acidi were studied in way of co-cultivation in terms of acid production and bacterium inhibition.The maxi- mum inhibition against Staphylococcus aureus ATCC25923 was reached when their co-cultivation was run at 33℃for 48 h.The biomass and total organic acid production was much higher than that of any one of their individual pure cultivation,in which lactate reached 23.175 mg/L at 24h,and acetate was kept at about 12 mg/L during the entire cultivation.The former result was more related to inhibition against bacteria.The in- oculation size ratio of Lactobacillus acidophilus and Streptococcus lactis acidi was ranked as 1:1,2:1 and 1:2 on purpose of inhibition against bacteria. |
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| Keywords: | Lactobacillus acidophilus Streptococcus lactis acidi co-cultivation inhibition against bacteria Staphylococcus aureus |
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