毛细管应用于耐热乳酸菌的筛选研究  

Study on the Application of Capillaries in the Screening of Heat-resistant Lactic Acid Bacteria

作　　者：于遥 杨宜笑 王湘茹 王向前 杨春哲 YU Yao;YANG Yixiao;WANG Xiangru;WANG Xiangqian;YANG Chunzhe(China Resources C'estbon Beverage(China)Co.Ltd.,Shenzhen 518000,China)

机构地区：[1]华润怡宝饮料(中国)有限公司,广东深圳518000

出　　处：《工业微生物》2024年第5期90-92,共3页Industrial Microbiology

摘　　要：文章通过采用毛细管技术对耐热乳酸菌进行筛选,并探讨了不同处理时间对菌株耐热性的影响。实验结果表明,不同菌株在高温处理过程中表现出了不同的耐热性。针对不同菌株的耐热性表现,可以优化生产工艺,制定合理的加热时间和温度参数,以提高生产效率和产品质量。毛细管技术为耐热乳酸菌的筛选提供了一种高效、精准的途径,但其在大规模耐热性测试方面存在一定局限性。未来研究可以进一步探究不同处理时间对菌株生理特性的影响,以研发更具耐热性的乳酸菌菌株,为食品加工工业提供更多发展可能性。The article screens heat-resistant lactic acid bacteria by using capillary technology and explores the effect of different treatment times on the heat resistance of the strains.The experimental results indicate that different strains exhibit different heat resistance under high temperature treatment.Based on the heat resistance performance of different strains,production processes can be optimized,and reasonable heating time and temperature parameters can be formulated to improve production efficiency and product quality.The capillary technology provides an efficient and accurate method for screening heat-resistant lactic acid bacteria,but there are certain limitations in large-scale heat resistance testing.Future research can further explore the impact of different processing times on the physiological characteristics of strains,as well as develop more heat-resistant lactic acid bacteria strains,thus providing possibilities for the development of the food processing industry.

关 键 词：乳酸菌 耐热性 毛细管 处理时间 高温杀菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]