低能N^+注入诱变选育弱后酸化保加利亚乳杆菌  

Mutation breeding of weak post-acidification Lactobacillus bulgaricus by low energy nitrogen ion implantation

作　　者：那治国[1] 唐敬思 王红梅[1] 钱镭[1] 轩诗涛[2] NA Zhiguo;TANG Jingsi;WANG Hongmei;QIAN Lei;XUAN Shitao(Department of Food and Environmental Engineering,East University of Heilongjiang,Harbin 150066,China;General Department,East University of Heilongjiang,Harbin 150066,China)

机构地区：[1]黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150066 [2]黑龙江东方学院总务处,黑龙江哈尔滨150066

出　　处：《中国酿造》2019年第12期112-115,共4页China Brewing

基　　金：黑龙江东方学院科研/横向课题(HDFHX160102);黑龙江东方学院-国家乳业工程技术研究中心联合乳品学院研究生导师开放基金(LHXYDS201801)

摘　　要：为获得弱后酸化保加利亚乳杆菌(Lactobacillus bulgaricus),采用低能N+注入技术对保加利亚乳杆菌DL1进行诱变,经中间培养后用青霉素进行筛选。结果表明,在注入能量为25 keV、注入剂量为1.5×1015 ions/cm2的条件下进行诱变,并用2.0 mg/mL青霉素处理2 h后,通过筛选最终得到一株后酸化较弱的突变菌株DL1-3。与出发菌株DL1相比,突变菌株DL1-3在25℃条件下贮藏后,后酸化程度降低18.8%,且在42℃条件下发酵脱脂乳的产酸能力差异较小,并可稳定遗传。To obtain the yogurt starter strain with weak post-acidification capacity,Lactobacillus bulgaricus DL1 was treated by low energy nitrogen ion implantation,and screened with penicillin after intermediate culture.The results showed that the strain was mutated under the condition of energy 25 keV and implantation dose 1.5×10^15 ions/cm2,and treated with 2.0 mg/ml penicillin for 2 h,and finally a mutant strain DL1-3 with weak post-acidification was obtained by screening.Compared with the original strain DL1,the post-acidification degree of mutant strain DL1-3 decreased by 18.8%when stored at 25℃.The difference in acid production capacities of skimmed milk fermented at 42℃was small,and the mutant strain were genetically stable.

关 键 词：后酸化 保加利亚乳杆菌 低能N+注入 诱变选育 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]