植物乳杆菌对pH、酒精浓度和SO_2浓度耐受性的研究  

The tolerance of pH,SO_2,ethanol concentration for the growth of Lactobacillus plantarum

作　　者：李爱霞[1] 王盼雪[1] 樊明涛[1] 董梅[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国酿造》2013年第9期42-46,共5页China Brewing

基　　金：国家葡萄产业技术体系专项(CRAS-30-gi-3)

摘　　要：通过调整MRS培养基的pH、酒精浓度及SO2浓度,以菌株培养前后的菌密度差(ΔOD600nm)为指标研究了6株植物乳杆菌(Lactobacillus plantarum)对低pH、高SO2、酒精浓度及三者相互作用的耐受性。结果表明:试验所选取的6株菌都可耐受pH 3.0、75mg/L SO2浓度,其中有5株菌可耐受16%vol酒精浓度,3个因素对菌株生长影响的次序是SO2浓度>pH>酒精浓度。A factorial design was used to assess the effects of pH, ethanol and S02 concentration and their interactions determined by the density difference （△OD600nm） of six Lactobacillus plantarum in a MRS medium. The results suggested that all strains tested could stand with pH 3.0 and 75mg/L SO2, while 5 of them could stand with 16% ethanol concentration. The effective order of the three factors in orthogonal experiment was SO2 concentration 〉 pH 〉 ethanol concentration.

关 键 词：植物乳杆菌 PH 酒精浓度 SO2 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]