产共轭亚油酸丙酸菌的筛选及转化条件初探  

Screening of Propionibacterium frudenreichii strains producing conjugated linoleic acid and primary study on transformation conditions

作　　者：秦敏江[1,2] 曾哲灵[1,2] 高道龙[1,2] 苗大娟[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生命科学与食品工程学院,江西南昌330031

出　　处：《中国酿造》2011年第3期131-135,共5页China Brewing

基　　金：江西省重点科技计划项目(赣科发计字[2006]38号)

摘　　要：通过富集培养、梯度密度稀释和液体培养发酵,采用紫外分光光度法测定共轭亚油酸(CLA),从市售奶酪中筛选获得1株转化生成CLA能力相对较高的菌株P9;考察了菌体接种量、亚油酸(LA)的添加量、反应温度、反应体系pH值以及乳化剂种类等因素对菌株P9CLA生成量的影响。通过对菌株P9的菌落和形态特征、产丙酸特性及生理生化特性分析,初步鉴定该菌株为费氏内酸杆菌(Propionibacterium frudenreichii)。研究结果显示,菌株P9在菌体接种量10%(v/v),LA添加量0.75mg/mL,pH值为6.8,反应温度30℃,Tween-80作为乳化剂的条件下,CLA生成量为63.371μg/mL,亚油酸转化率为8.45%,表现出较好的产共轭亚油酸能力。A strain named P9 was screened from a commercial cheese with relatively high ability to produce conjugated linoleic acid （CLA） by enrichment culture, density gradient dilution and liquid culture fermentation. The CLA production of P9 was detected by UV spectrophotometry. The effects of inoculum size, linoleic acid（LA） dosage, reaction temperature, pH value of reaction systerm and emulsifiers on the CLA production of strain P9 were investigated. According to the analysis of the cell and colony morphology, production characteristics of propionic acid, and physio-biochemical characteristics, strain P9 was preliminary identified as Propionibacterium frudenreichil. The results indicated that when the reaction was conducted at pH 6.8 and 30℃ with 10%（v/v） inculum, 0.75mg/ml LA and Tween-80 as emulsifier, the CLA yield reached as high as 63.371 μg/ml and the conversion rate of LA was 8.45%. Strain P9 showed good ability on CLA production.

关 键 词：共轭亚油酸 亚油酸 费氏丙酸杆菌 筛选 鉴定 

分 类 号：Q935[生物学—微生物学]