冷适应对德氏乳杆菌保加利亚亚种FL6冻干存活率及其细胞膜脂肪酸的影响  

Cold adapt on the survival and the cell membrane fatty acid content of freeze-dried Lactobacillus delbrueckll ssp. bulgaricus FL6

作　　者：张筠[1,2] 孟祥晨[1] 石丹[2] 

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030 [2]黑龙江东方学院食品学院,哈尔滨150066

出　　处：《食品科技》2015年第5期20-25,共6页Food Science and Technology

基　　金：黑龙江省青年学术骨干计划项目(1251G050)

摘　　要：保加利亚乳杆菌作为发酵剂在食品工业方面被广泛应用,但是在其生产和使用过程中,会面临各种环境胁迫的影响,菌体细胞为了应对这些不利条件,形成了自己的适应机制,表现出了适应性。对德氏乳杆菌保加利亚亚种FL6(Lactobacillus delbruecckll ssp.bulgaricus FL6)进行不同条件的冷适应,研究其在不同冷适应温度及冷适应时间下菌体冻干存活率及细胞膜脂肪酸的变化。结果表明:德氏乳杆菌保加利亚亚种FL6经过冷适应后,与对照组相比,冻干存活率有所增加,其中4℃、8 h冷适应后,菌体冻干存活率增加显著(p<0.05),达62.1%,此时菌体细胞膜中不饱和脂肪酸含量较对照组有显著增加,U/S比值最高,菌种对冻干的抵抗力增强。Lactobacillus bulgaricus as a starter cultures is widely used in food industry, it will face a variety of stresses in the production process. Bacterial cells formed their own adaptation mechanism and showed out adaptability in order to cope with these adverse conditions. In this paper, it was researched the change of freeze-dried survival rate and membrane fatty acid content of Lactobacillus delbrueckll ssp. bulgaricus FL6 with different cold stress conditions, including different temperature and time. The results showed that freeze-dried survival rate of Lactobacillus delbrueckll ssp. bulgaricus FL6 had increased compared with the control group after cold adapted. The survival rate of lyophilized cell increased signifi cantly（ p〈0.05）, when 4 ℃, cold adapted 8 hours, up to 62.1%. At the same time, the cell membrane unsaturated fatty acid content had increased signifi cantly than control group and its ratio of U/S was the highest, and the resistance of bacteria for freeze-dry had increased.

关 键 词：保加利亚乳杆菌 冷适应 冻干存活率 细胞膜脂肪酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]