| 构建高效降解胆固醇的融合乳酸菌的研究——融合子的鉴定及其在食品中应用 |
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| 引用本文： | 王成涛,牛天贵. 构建高效降解胆固醇的融合乳酸菌的研究——融合子的鉴定及其在食品中应用[J]. 食品科学, 2002, 23(3): 27-30 |
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| 作者姓名： | 王成涛 牛天贵 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,158308
2. 中国农业大学食品学院,100094 |
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| 基金项目： | 国家基因植物研究与产业化开发专项资助(JA-013) |
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| 摘 要： | 利用原生质体融合技术构建了两株融合子，通过比较C－T24－8、S－T13－37和三株亲本的胆固醇降解能力、凝乳能力、菌落特征、形状大小、生理生化特征和G＋C％含量等遗传特征，证明它们确系区别于双亲的融合子。CT24－8和S－T13－37对胆固醇的降解率约为54％－78%,可降低食品基质中胆固醇约23％－45％，比亲本ST与C3有明显提高。并确定了气相色谱仪（GC）经程序升温测定乳酸的条件。
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| 关 键 词： | 融合子 鉴定 食品应用 食品发酵 乳酸菌 原生质体融合技术 育种 杂交 |
Studies on Rebuilding Cholesterol - Degrading Lactic Acid Bacteria Using the Protoplast Fusion Technique ——The Fusion Hybrids Defined and the Ability of Cholesterol — Degrading Observed |
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| Wang Chengtao et al.. Studies on Rebuilding Cholesterol - Degrading Lactic Acid Bacteria Using the Protoplast Fusion Technique ——The Fusion Hybrids Defined and the Ability of Cholesterol — Degrading Observed[J]. Food Science, 2002, 23(3): 27-30 |
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| Authors: | Wang Chengtao et al. |
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| Affiliation: | Wang Chengtao et al. |
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| Abstract: | Fusion hybrids C-T24-8 and S-T13-37 were rebuilf by using the protoplast fusion technique.Affter Comparing the ability of cholesterol-translating,the ability of skim milk solidifying,the size,the physiologic characters,the biochemical characters and the G+C%of DNA and so on,it defined eventually that C-T24-8,and S-T13-37 were fusion hybrids of C3 and T12-1,ST and T12-1,Their rates of cholesterol-degrading were 54-78%,23-45%in medium of PY-CHO and food respectively. |
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| Keywords: | Protoplast fusion Define Utilization |
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