摘要
以开菲尔粒中筛选获得的优势菌酿酒酵母、假丝酵母、保加利亚乳杆菌和嗜热链球菌为研究对象,利用SDS溶液分别处理菌体细胞,使其受损后与未受损细胞共培养,分别观察酵母菌和乳酸菌相互间对细胞损伤修复的影响.结果表明,酵母菌和乳酸菌的共培养对各自的细胞损伤修复具有显著的促进作用.通过分别在50℃温度和pH3的压力环境下处理酵母菌和乳酸菌细胞,进一步观察酵母菌和乳酸菌在共培养条件下菌体的生长情况.结果表明,在以上压力环境下,共培养对酵母菌和保加利亚乳杆菌的抗胁迫能力有显著的促进作用,对嗜热链球菌的影响不显著.实验结果为进一步深入研究开菲尔粒中多菌共生机制提供了有意义的信息和良好的理论基础.
In this study,four fermentative dominant strains,Saccharomyces cerevisiae,Candida dattila,Lactobacillus delbrueckii subsp bulgaricus species and Streptococcus thermophilus were employed to investigate the symbiosis mechanism of yeast and lactic acid bacteria in kefir grains.The cells of yeast and lactic acid bacteria were utilized for damaging process by SDS solution respectively.In order to observe the degree of cell damage repair,further co-culture of yeast and lactic acid bacteria were performed by mixing inoculating damaged yeast cells and undamaged lactic acid bacteria,damaged lactic acid bacteria and undamaged yeast cells.The results indicated that the co-culture has a significant effect on both yeast and lactic acid bacteria cell damage repair.In addition,the cell yeast and lactic acid bacteria were placed under the environmental stress of 50℃or pH 3 respectively,then they were inoculated for co-culture to observe the cell growth.The results indicated that the co-culturing significantly promote the stress response of Saccharomyces cerevisiae,Candida dattila and Lactobacillus delbrueckii subsp bulgaricus species,however,has no effect on the stress response of Streptococcus thermophilus.The results provide substantial information about the symbiosis mechanism of microorganisms in kefir grains and theoretical basis for further in-depth investigation.
作者
张培
李亚慧
娄越
卢钊炜
李枢妍
于岚
ZHANG Pei;LI Yahui;LOU Yue;LU Zhaowei;LI Shuyan;YU Lan(School of Life Sciences, Huzhou University, Huzhou 313000, China)
出处
《湖州师范学院学报》
2020年第8期40-46,92,共8页
Journal of Huzhou University
基金
浙江省自然科学基金项目(LQ16C060001)
湖州师范学院求真学院大学生创新创业训练计划项目(201902079).
关键词
酵母菌
乳酸菌
开菲尔粒
共生机制
压力环境
yeast
lactic acid bacteria
kefir grains
symbiosis mechanism
stress condition
