酵母浸出物对嗜酸乳杆菌菌体形态及冻干存活率的影响  

Effect of yeast extract on the morphology and freeze-drying survival rate of Lactobacillus acidophilus

作　　者：伍业旭[1] 熊昌武 朱亚军 覃先武[1] WU Yexu;XIONG Changwu;ZHU Yajun;QIN Xianwu(The Hubei Provincial Key Laboratory of Yeast Function,Angel Yeast Co.Ltd.,Yichang 443003,China)

机构地区：[1]酵母功能湖北省重点实验室(安琪酵母股份有限公司),湖北宜昌443003

出　　处：《食品与发酵工业》2023年第3期118-124,共7页Food and Fermentation Industries

基　　金：2020年湖北省区域创新发展科技专项(2020BGC010)。

摘　　要：为分析酵母浸出物中对嗜酸乳杆菌形态及冻干存活率产生重要影响的关键营养组分,采用不同酵母浸出物的营养组分与应用关联分析和单因素试验验证了酵母浸出物中不同营养组分对嗜酸乳杆菌形态的影响。研究结果表明,同等培养条件下,酵母浸出物中的蛋白类物质对嗜酸乳杆菌菌体形态无显著影响,其所含有的核酸类物质对嗜酸乳杆菌的菌体形态有着重要影响,酵母浸出物含有的肌苷酸、尿嘧啶核苷酸、胞嘧啶核苷酸、腺嘌呤核苷酸及相关RNA水解物有助于嗜酸乳杆菌的菌体分裂和菌体长度缩短,进而提升嗜酸乳酸菌冻干存活率。研究结果的应用有助于嗜酸乳杆菌工业化生产的精准调控和生产效率提升。The effect of nutritional components in selected yeast extracts on the morphology of Lactobacillus acidophilus was investigated by association analysis and single factor experiments in this study. The results suggested that nucleotides in yeast extract had significant effect on the morphology of Lactobacillus acidophilus while proteins had less effect. The IMP, UMP, CMP, AMP, IMP and RNA hydrolysates in yeast extract seemed beneficial to cell division with shorter cell length which helped to improve the freeze-drying survival rate of L. acidophilus. The findings in this research will provide some guidance for the improvement of precise control and manufacturing efficiency in industrial production of L. acidophilus products.

关 键 词：嗜酸乳杆菌 菌体形态 酵母浸出物 核苷酸 RNA水解物 

分 类 号：TS201.3[轻工技术与工程—食品科学]