| 酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用 |
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| 引用本文： | 杨婕,郭金凤,李宝坤,卢士玲,王庆玲,董娟,蒋彩虹,姬华,王腾斌.酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用[J].食品科学,2020(2):101-106. |
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| 作者姓名： | 杨婕 郭金凤 李宝坤 卢士玲 王庆玲 董娟 蒋彩虹 姬华 王腾斌 |
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| 作者单位： | 石河子大学食品学院新疆植物药资源利用教育部重点实验室 |
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| 基金项目： | 国家自然科学基金地区科学基金项目(31560444;31460007);国家自然科学基金青年科学基金项目(31201395;31301523);兵团博士基金专项(2014BB005);石河子大学重大科技攻关项目(gxjs2014-zdgg07);石河子大学高层次人才启动项目(RCZX201223);新疆研究生科研创新项目(XJGRI2017047) |
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| 摘 要： | 为探究酸-冷交互胁迫对冷冻干燥发酵乳杆菌(Lactobacillus fermentum)ATm的影响,考察酸-冷交互胁迫的处理方式对细胞存活率、滞后时间以及酸化速率的影响,同时测定交互胁迫对乳酸脱氢酶、ATP酶活性以及细胞膜完整性的影响。结果表明,pH 4.5、4℃酸-冷交互胁迫能够显著提高细胞冷冻干燥存活率及酸化速率,其中冷冻干燥存活率能够达到87.19%,优于单因素胁迫;pH 4.5、4℃酸-冷交互胁迫能够提高发酵乳杆菌ATm的冷冻干燥存活率保护其活性,提高酶活性,维持细胞膜完整性。
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| 关 键 词： | 交互胁迫 冷冻干燥 发酵乳杆菌 存活率 活性保护 |
Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum |
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| YANG Jie,GUO Jinfeng,LI Baokun,LU Shiling,WANG Qingling,DONG Juan,JIANG Caihong,JI Hua,WANG Tengbin.Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum[J].Food Science,2020(2):101-106. |
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| Authors: | YANG Jie GUO Jinfeng LI Baokun LU Shiling WANG Qingling DONG Juan JIANG Caihong JI Hua WANG Tengbin |
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| Affiliation: | (Key Laboratory of Xinjiang Phytomedicine Resource and Utilization,Ministry of Education,Food College,Shihezi University,Shihezi 832003,China) |
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| Abstract: | This study aimed to explore the protective effect of acid-cold stress treatment on Lactobacillus fermentum strain ATm during freeze-drying.We determined the survival rate,lag time and acidification curve of freeze-dried bacteria cells which had been subjected to acid-cold cross stress.Furthermore,the activities of lactate dehydrogenase(LDH)and ATPase and cell membrane integrity were determined.The results showed that the acid-cold cross stress(pH 4.5 and 4℃)significantly improved the survival rate(reaching 87.19%,which was higher than that observed with either treatment alone)and acidification rate of the freeze-dried cells.In conclusion,acid-cold cross stress could improve the freeze-drying survival rate of L.fermentum ATm,protect its viability,increase intracellular enzyme activities and preserve cell membrane integrity. |
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| Keywords: | cross-stress freeze-drying Lactobacillus fermentum survival rate viability preservation |
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