保加利亚乳杆菌关键糖代谢机制的研究  

Study on the key glycometabolism of Lactobacillus delbrueckii subsp.Bulgaricus

作　　者：孙懿琳[1] 田辉[1] 方伟[1] 霍贵成[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第22期202-205,209,共5页Science and Technology of Food Industry

基　　金：教育部长江学者和创新团队发展计划项目(IRT0959);国家自然基金项目(31171717)

摘　　要：以五株德氏乳杆菌保加利亚亚种为出发菌株,通过高效液相色谱法对四株后酸化强弱不同的保加利亚乳杆菌发酵的酸奶中葡萄糖、乳糖、半乳糖及乳酸的含量进行测定,通过Carrez法处理沉淀蛋白,采用AminexHPX87H色谱柱,5mmol/LH2SO4溶液为流动相,流速0.6mL/min。结果表明,本实验中保加利亚乳杆菌室温贮存过程中产乳酸的途径为乳糖到葡萄糖,葡萄糖通过糖酵解生成乳酸,生成的半乳糖不被利用,一直处于累积状态;后酸化强的菌株代谢乳糖和葡萄糖的含量比后酸化弱的菌株代谢量更高,乳糖代谢途径为菌株贮存期产酸关键途径。Five Lactobacillus delbrueckii subsp.bulgaricus strains were regarded as the research subject,an HPLC method for the determination of lactose,glucose and galactose in fermented milk was established.Proteins from samples were precipitated with Carrez reagent.The chromatographic separation was achieved on an Aminex HPX 87H column using 5mmol/L H2SO4 as mobile phase at a flow rate of 0.6mL/min.Results demonstrated that the metabolism of Lactobacillus delbrueckii subsp.bulgaricus was from lactose to glucose,the latter would be transferred into lactic acid,they had inability to uilize galactose.The strains which had strong ability of metabolizing glucose and lactose also showed serious postacidification.The metabolic pathway from lactose to lactic acid was the crucial factor that results in postacidification of yogurt.

关 键 词：保加利亚乳杆菌 发酵乳 糖代谢 后酸化 高效液相色谱 

分 类 号：TS201.3[轻工技术与工程—食品科学]