摘要
采用紫外线对保加利亚乳杆菌进行诱变处理,以期获得高产乳酸的突变菌株。正交试验结果表明:出发菌株稀释10-8,紫外灯照射60 s,照射距离26.5 cm时为最佳的诱变条件;筛选到的突变菌株,在培养36 h时,产酸量最大值为16.1 g.L-1,此后乳酸含量几乎不变,因此其最佳发酵时间不应超过36 h。在培养12 h时,突变菌株的产酸量为13.0 g.L-1,此时诱变菌株的产酸量比出发菌株(4.7 g.L-1)提高了56.6%;经检测突变菌株能够保持较好的遗传稳定性。
Lactobacillus bulgaricus was mutated by UV in order to improve its lactic acid producing ability. The result of orthogonal test suggested the optimal condition for mutation was the bacteria diluted 10.6 times, UV illuminating for 60 s with a distance of 26.5 cm. The resulted mutant strain produced 16.1 g·L ^-1 lactic acid within 36 hours and detected no increase later, so the fermentation time should not be longer than 36 hours. When cultivated for 12 hours, the acid produced by the mutant reached to 13.0 g ·L ^-1 , increased by 56.6% more than the original strain and the mutant strain keeps good hereditary stability.
出处
《山西农业大学学报（自然科学版）》
CAS
2010年第1期88-90,共3页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西农业大学博士科研启动基金
关键词
保加利亚乳杆菌
紫外诱变
乳酸
Lactobacillus bulgaricus
UV mutation
Lactic acid
