热激处理对嗜酸乳杆菌耐热性的影响  

Effect of heat shock treatment on thermotolerance of Lactobacillus acidophilus

作　　者：张书猛[1] 吕嘉枥[1] 侯蓓[1] 朱莉莉[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国乳品工业》2011年第9期28-30,共3页China Dairy Industry

基　　金：陕西省"13115"项目(NO.2009ZDKG-20);陕西省教育厅项目(NO.2010JK446)

摘　　要：研究了以MRS为培养基的嗜酸乳杆菌在不同培养时间段的耐热性,并选取不同的温度对嗜酸乳杆菌进行热激处理,测定热激处理对其耐热性的影响。研究表明,嗜酸乳杆菌本身具有良好的耐热能力,并且在培养11 h时,耐热能力尤其突出。最适的热激温度是45℃,最适热激时间是30 min。热激处理后的嗜酸乳杆菌在经80℃水浴5 min的热处理后活菌数达到1.56×105,比原来可提高一个数量级,并且热激处理后在进行热处理的嗜酸乳杆菌的发酵能力明显优于未热激直接进行致死处理的嗜酸乳杆菌。The thermotolerance of Lactobacillus acidophilus cultivated in different stage by MRS liquid medium was studied,and LaaobadUus acidophilus was heat shocked with different temperatures to determinate the effect of heat shock treatment. The result indicated that Laaobadllus acidophilus has good heat resistance capacity and the heat resistance capacity particularly prominent when it had been cultivated 11h. Optimum hot shock temperature was 45℃ in the range of 40℃to 60℃, and the optimum time of treatment was 30 min between 10 and 120min. LactobaciUus acidophilus after heat shock treatment viable count can up to 1.56×10^5 though the 5min water bath heat treatment in 80℃ which was almost one order of magnitude higher than original,and the fermentation capacity was significantly superior to the bacterium directlv to death treatment.

关 键 词：嗜酸乳杆菌 耐热性 热激处理 活菌数 

分 类 号：Q93-335[生物学—微生物学]