酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用  

Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum

作　　者：杨婕[1] 郭金凤[1] 李宝坤[1] 卢士玲[1] 王庆玲[1] 董娟[1] 蒋彩虹[1] 姬华[1] 王腾斌 YANG Jie;GUO Jinfeng;LI Baokun;LU Shiling;WANG Qingling;DONG Juan;JIANG Caihong;JI Hua;WANG Tengbin(Key Laboratory of Xinjiang Phytomedicine Resource and Utilization,Ministry of Education,Food College,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院新疆植物药资源利用教育部重点实验室

出　　处：《食品科学》2020年第2期101-106,共6页Food Science

基　　金：国家自然科学基金地区科学基金项目(31560444;31460007);国家自然科学基金青年科学基金项目(31201395;31301523);兵团博士基金专项(2014BB005);石河子大学重大科技攻关项目(gxjs2014-zdgg07);石河子大学高层次人才启动项目(RCZX201223);新疆研究生科研创新项目(XJGRI2017047)

摘　　要：为探究酸-冷交互胁迫对冷冻干燥发酵乳杆菌(Lactobacillus fermentum)ATm的影响,考察酸-冷交互胁迫的处理方式对细胞存活率、滞后时间以及酸化速率的影响,同时测定交互胁迫对乳酸脱氢酶、ATP酶活性以及细胞膜完整性的影响。结果表明,pH 4.5、4℃酸-冷交互胁迫能够显著提高细胞冷冻干燥存活率及酸化速率,其中冷冻干燥存活率能够达到87.19%,优于单因素胁迫;pH 4.5、4℃酸-冷交互胁迫能够提高发酵乳杆菌ATm的冷冻干燥存活率保护其活性,提高酶活性,维持细胞膜完整性。This study aimed to explore the protective effect of acid-cold stress treatment on Lactobacillus fermentum strain ATm during freeze-drying.We determined the survival rate,lag time and acidification curve of freeze-dried bacteria cells which had been subjected to acid-cold cross stress.Furthermore,the activities of lactate dehydrogenase(LDH)and ATPase and cell membrane integrity were determined.The results showed that the acid-cold cross stress(pH 4.5 and 4℃)significantly improved the survival rate(reaching 87.19%,which was higher than that observed with either treatment alone)and acidification rate of the freeze-dried cells.In conclusion,acid-cold cross stress could improve the freeze-drying survival rate of L.fermentum ATm,protect its viability,increase intracellular enzyme activities and preserve cell membrane integrity.

关 键 词：交互胁迫 冷冻干燥 发酵乳杆菌 存活率 活性保护 

分 类 号：TS201.1[轻工技术与工程—食品科学]