摘要
本文从形态学的角度,对谷氨酸发酵感染噬菌体后菌体形态的变化进行了较为详细的研究。谷氨酸发酵感染噬菌体后,除出现糖耗慢、pH高、生产周期长、产酸低、菌体不长或OD值下降,发酵液粘度大、泡沫多等一般症状之外,还发现菌体形态的变化亦非常明显。相同发酵时间的发酵液的菌体,随噬菌体感染程度不同,菌体形态变化差异很大。当谷氨酸菌轻度感染噬菌体时,菌体边缘出现缺齿形;当发酵液严重感染噬菌体时,菌体膨大,边缘裂解,直至全部裂解,在电子显微镜下观察能找到噬菌体。所以通过镜检对菌体形态变化的直接观察,能及时判断发酵液有否感染噬菌体及感染噬菌体的程度,以便及时采取挽救措施,减少生产的损失。 谷氨酸发酵感染噬菌体对生产造成的危害及有关防治措施,过去都有报道。但谷氨酸发酵感染噬菌体后菌体形态上的变化,国内还未见报道。1982年,笔者曾发表过“关于谷氨酸发酵中菌体形态变化的研究”一文,而本文则是进一步对谷氨酸发酵感染噬菌体后菌体形态的变化加以研究。
This article presents detailed studies on the changes of cell morphology in glutanate fermentation infected by phages, After- glutamate fermentation was infected by phages, cell morphology occured obvious change besides a series of general symptoms. If degree of infected by phages was different, the change morphology of the s.ame fermentation time was different When glutamatc-producing strain was triflingly infected by phages, edge of cell ruptured lightly. When fermentation was seriously infected by phages, cell expanded and splitted, phages was seen with electronic microscopy. Observing change of cell morphology with microscopy, worker can timely determine that fermentation is or not infected by phages,take remedial measures in time and decrease in production losses.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第4期14-19,共6页
Food and Fermentation Industries
