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| 培养时间对乳酸菌自溶影响及菌体形态学变化 | |
| 引用本文： | 冯镇,张兰威,姚伟. 培养时间对乳酸菌自溶影响及菌体形态学变化[J]. 中国乳品工业, 2006, 34(7): 28-30 |
| 作者姓名： | 冯镇 张兰威 姚伟 |
| 作者单位： | 1. 东北农业大学,食品学院,黑龙江,哈尔滨,150030 2. 哈尔滨工业大学,食品科学与遗传工程研究院,黑龙江,哈尔滨,150001 3. 黑龙江省电力医院,黑龙江,哈尔滨,150036 |
| 摘 要： | 乳酸菌自溶对干酪的成熟有着及其重要的意义，但对生产发酵剂却有较大的负面影响。研究了培养时间对乳酸杆菌LB-3自瘩行为的影响．研究结果表明，在迟滞期向对数生长期的过渡时期乳酸杆菌LB-3的自溶度最大，有73％的菌体发生自溶。同时利用透射电镜对乳酸杆菌LB-3在自溶期间菌体细胞所发生的形态学变化进行了观察，在自溶过程中乳酸杆菌LB-3菌体细胞变得透明，细胞质浓缩．而且部分细胞壁被自溶酶水解掉。 |
| 关 键 词： | 乳酸菌 自溶 形态学 透射电镜 |
| 文章编号： | 1001-2230（2006）07-0028-03 |
| 收稿时间： | 2005-12-13 |
| 修稿时间： | 2005-12-13 |
Influence of incubation time on the autolytic activity of lactic acid bacteria and the morphological changes of lactic acid bacteria |
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| FENG Zhen,ZHANG Lan-wei,YAO Wei. Influence of incubation time on the autolytic activity of lactic acid bacteria and the morphological changes of lactic acid bacteria[J]. China Dairy Industry, 2006, 34(7): 28-30 | |
| Authors: | FENG Zhen ZHANG Lan-wei YAO Wei |
| Affiliation: | 1.Food College, Northeast Agricultural University, Harbin 150030,China, 2.Food Science and Genetic Engineering Academe,Harbin Institute of Technology, Harbin 150001,China;3.Power Hospital of Heilongjiang Provine, Harbin 150036, China |
| Abstract: | The autolysis of LAB is important to cheese mature.However,it has many reversed effect.This paper studied on the effect of incubation time to the autolysis of LB-3,the result indicate the maximal rate of autolysis activity retained during the transition stage from the lag phase to the exponential phase,about 73% cell autolysis.The morphological changes were also studied by transmission electron microscope during LB-3 autolysis.The cell of LB-3 became transparent and condensation of cytoplasm,furthermore the cell wall has been hydrolyzed by the autolysins. |
| Keywords: | lactic acid bacteria autolysis transmission electron microscope morphology |
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