4株酸奶噬菌体的分离及其生物学特性  

Isolation and Characterization of 4 Bacteriophages Strains in Yoghurt

作　　者：徐成勇[1] 吴昊[1] 顾晓琳[1] 何楚莹[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,江苏无锡214036

出　　处：《食品科学》2005年第10期98-103,共6页Food Science

摘　　要：从上海市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,电镜下均呈蝌蚪形。1号噬菌体的裂解量为549,潜伏期小于15min;pH4～6、Ca2+浓度为0.04%时对其生长有利,60℃条件下处理30min时完全失活。2号噬菌体的裂解量为681,潜伏期小于15min;pH4～8、Ca2+浓度为0.04%时对其生长有利,50℃条件下处理40min时和60℃条件下处理20min时完全失活。3号噬菌体的裂解量为424,潜伏期小于15min;pH8～10、Ca2+浓度为0.06%时对其生长有利,60℃条件下处理10min时完全失活。4号噬菌体的裂解量为506,潜伏期小于15min;pH7～8、Ca2+浓度为0.04%时对其生长有利,60℃条件下处理40min时完全失活。4 bacteriophage strains of yogurt were isolated from a fermentation tank in the plant of Bright Dairy ＆ Food Co., Ltd. By electron microscopy observation, they appeared like tadpole. The burst size of No. I bacteriophage was 549, and its latent period was less than 15min. The environment of both pH4～6 and 0.04% Ca^2＋ contributed to their growth. But they were deactivated at 60℃ for 30min. The burst size of No. 2 bacteriophage is 681, and its latent period was less than 15min. The environment of both pH4～8 and 0.04% Ca^2＋ contributed to their growth. But they were deactivated at 50℃ for 40min or 60℃ for 20min. The burst size of No. 3 bacteriophage was 424, and its latent period was less than 15min. The environment of both pH8～ 10 and 0.06% Ca^2＋ contributed to their growth. But they were deactivated at 60℃ for 10min. The burst size of No. 4 bacteriophage was 506, and its latent period was less than 15min. The environment of both pH7～8 and 0.04% Ca^2＋ contributed to their growth. But they were completely deactivated at 60℃ for 40min.

关 键 词：酸奶 噬菌体 嗜热链球菌 保加利亚乳杆菌 分离 生物学特性 

分 类 号：Q939.48[生物学—微生物学]