| 原生质体融合提高嗜酸乳杆菌耐酸及耐胆盐能力 |
| |
| 引用本文： | 王玉华,张桂荣,刘景圣. 原生质体融合提高嗜酸乳杆菌耐酸及耐胆盐能力[J]. 食品科学, 2006, 27(3): 96-99 |
| |
| 作者姓名： | 王玉华 张桂荣 刘景圣 |
| |
| 作者单位： | 吉林农业大学食品工程学院； 长春教育学院； |
| |
| 基金项目： | 吉林省杰出青年科学基金 |
| |
| 摘 要： | 两株不同来源嗜酸乳杆菌La-w1和La-w2进行原生质体融合,获得一株耐酸和耐胆盐能力强的菌株La-F1,并对其生长特性进行研究。结果表明,融合菌株La-F1耐酸性和耐胆盐能力明显高于初始菌株,其生长特性适于乳酸发酵食品要求。
|
| 关 键 词： | 嗜酸乳杆菌 原生质体融合 耐酸及耐胆盐 |
| 文章编号： | 1002-6630（2006）03-0096-04 |
| 收稿时间： | 2005-04-28 |
| 修稿时间： | 2005-04-28 |
Improvement Study on Acid and Bile Tolerance of Lactobacillus acidophilus Protoplast Fusion |
| |
| WANG Yu-hua,ZHANG Gui-rong,LIU Jing-sheng. Improvement Study on Acid and Bile Tolerance of Lactobacillus acidophilus Protoplast Fusion[J]. Food Science, 2006, 27(3): 96-99 |
| |
| Authors: | WANG Yu-hua ZHANG Gui-rong LIU Jing-sheng |
| |
| Affiliation: | 1.Department of Food Engineering, Jilin Agricultural University, Changchun 130118, China;2.Changchun Institute of Education, Changchun 130046, China |
| |
| Abstract: | Lactobacillus acidophilus La-w1 and La-w2 from different sources were successfully fused by using the protoplastfusion technique. Fusion hybrid La-F1 was obtained, and its growing characteristics cultivated in skim milk for 48 hours at 37℃ werestudied. Results showed that La-F1 has better acid and bile tolerance than initial strains and the fermented characterics meet therequirement of lactic acid fermented food. |
| |
| Keywords: | Lactobacillus acidophilus, protoplast fusion acid and bile tolerance |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
