4株酸奶噬菌体的分离  

Isolation of 4 Bacteriophages in Yoghurt

作　　者：徐成勇[1] 吴昊[1] 顾晓琳[1] 何楚莹[1] 陶仲炎[1] 秦玉青[1] 周凌华[1] 应杰[1] 诸葛健[2] 郭本恒[1] 

机构地区：[1]光明乳业股份有限公司技术研究中心,上海200072 [2]江南大学生物工程学院工业生物技术教育部重点实验室,无锡214036

出　　处：《乳业科学与技术》2004年第4期147-149,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：从上海光明乳业股份有限公司车间发酵罐中分离出4株酸奶噬菌体。1号噬菌体头部呈六角形,平均直径为95.1nm,头部剖面平均面积为8184.8nm2,尾部的平均直径为18.3nm,平均长度为403.4nm;2号噬菌体头部呈六角形,平均直径为85.4nm,头部剖面平均面积为8046.2nm2,尾部的平均直径为23.3nm,平均长度为549.4nm;3号噬菌体头部呈六角形,平均直径为95.5nm,头部剖面平均面积为9792.3nm2,尾部的平均直径为19.8nm,平均长度为450.5nm;4号噬菌体头部呈六角形,平均直径为119.3nm,头部剖面平均面积为12586.1nm2,尾部的平均直径为23.6nm,平均长度为520.5nm。bacteriophages of yogurt were isolated from a fermentation tank in a workshop of Bright Dairy & Food Co., Ltd. By electron microscopy observation, th ey all have a hexagonal head and a tail. No. 1 bacteriophage: the mean diameter of its head is 95.1nm, the mean area of its head is 8184.8nm2; and the mean diam eter of its tail is 18.3nm, the mean length of its tail is 403.4nm. Respectively , the No. 2's parameters are 85.4nm, 8046.2nm2, 23.3nm, 549.4nm; the No. 3's are 95.5nm, 9792.3nm2, 19.8nm, 450.5nm; and the No. 4's are 119.3nm, 12586.1nm2, 23 .6nm, and 520.5nm.

关 键 词：头部 噬菌体 平均直径 分离 尾部 酸奶 长度 剖面 发酵罐 车间 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]