乳酸杆菌的筛选及其S-层蛋白的初步研究  

The Selection of Lactobacillus and the Preliminary Study of their S-layer Proteins

作　　者：肖荣[1] 杨秀华[1] 王远亮[1] 李宗军[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工（下）》2008年第11期8-10,38,共4页Farm Products Processing

基　　金：国家863项目(2007AA10Z347)

摘　　要：采用SL选择性培养基,从鸡肠刮取物、酸辣椒和牛奶3种不同的分离源中,分离、纯化得到9株乳酸杆菌,经SDS—PAGE电泳对S-层蛋白定性分析发现,来源于辣椒的C7,C8和C9,牛奶的M8,鸡肠道刮取物的I3和I7共6株乳酸杆菌有S-层蛋白表达。In the paper, nine stains of lactobacillus have obtained though isolating and purifying from three different sources which are sour chilli, milk and chicken intestine with SL selective cuhrue medium, then, qualitative analysising the S-layer proteins of them by SDS-PAGE trial, found that the Lactohacillus stains named C7, C8, C9, from sour chilli, Ms from milk and I3, I7, from chicken intestines could express S-layer proteins.

关 键 词：乳酸杆菌 筛选 S-层蛋白 

分 类 号：Q819[生物学—生物工程]