热应激对鼠李糖乳杆菌grx19生长及耐热特性的影响研究  

The influence of heat stress on the growth and thermoduric properties of Lactobacillus rhamnosus grx19

作　　者：陈旭娇[1] 丁缪华[1] 顾瑞霞[1] 徐寅[1] 黄玉军[1] 陈霞[1] 

机构地区：[1]江苏省乳品生物技术与安全控制重点实验室,扬州大学食品科学与工程学院,扬州225127

出　　处：《食品科技》2013年第8期2-5,共4页Food Science and Technology

基　　金：江苏高校优势学科建设工程项目;江苏省科技支撑项目(BE2011383)

摘　　要：对Lactobacillus rhamnosus grx19的热应激作用进行了研究,发现L.rhamnosus grx19在65℃和72℃的D值分别为48.5和25.3,该菌在脱脂乳中经10h培养后,在52℃热激60min,菌株在72℃/15s热处理的存活率从未经热应激处理的46.0%提高到56.0%。热应激处理导致L.rhamnosus grx19在脱脂乳中37℃发酵24h的平均产酸速率下降了36.3%,且制备的发酵乳产品在4℃/30d的贮藏过程中,后酸化速率下降了26.5%。The heat stress of Lactobacillus rhamnosus grx19 was studied. The results show that the D value of L. rhamnosus grx19 at 65 ℃ and 72 ℃ was 48.5 and 25.3 respectively. The best heat stress condition to improve thermoduric properties was the strains cultured in skim milk for 10 h, and heat stressed in 52 ℃ for 60 min. The survival rate of heat shock L. rhamnosus grx19 strains treated 15 s at 72 ℃ reached to 56.0%, whereas the strains without heat stress was only 46.0%. Heat stress result in the fall of strains ferment producing acid and postacidification ability, that the average acid yield rate of skim milk inoculated the heat stress strains was dropped to 36.3% for 24 h fermentation. Meanwhile, the postacidification ability of the fermented milk inoculated this heat stress of L. rhamnosus grx19 was dropped to 26.5% during storage at 4 ℃ for 30 days.

关 键 词：鼠李糖乳杆菌 热应激 耐热特性 

分 类 号：Q939.117[生物学—微生物学]