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干酪乳杆菌T1生物特性及保藏方法研究
王敏,陈冲,宋丽菊,齐盼盼,易真珍,冯甦,张杰,赵建
0
(四川大学生命科学学院生物资源与生态环境教育部重点实验室,成都 610064)
摘要:
干酪乳杆菌是一种具有广泛研究价值和良好研究前景的有益微生物。从青藏高原牧区的牦牛酸奶中分离出一株产细菌素的干酪乳杆菌T1(Lactobacillus casei T1)。通过探究菌株基本性质,研究能替代MRS的低成本培养基,筛选冻干保护剂等提高候选生产菌株T1的潜在生产价值。结果显示干酪乳杆菌T1的生长温度区间为20~40℃,耐受的pH值范围为pH2~pH10。T1菌株对供试革兰阳性细菌和革兰阴性细菌均有较好的抑制作用,对部分供试真菌也有抑制作用,豆粕MRS培养基适应性好。以存活率为指标,进行冻干保护研究的结果表明,供试的4种保护剂的保护效果由大到小依次为乳糖、甘油、甘露醇和抗坏血酸。对候选生产菌株T1生物特性及菌种的保藏研究为该菌的开发打下坚实的理论基础。
关键词:  干酪乳杆菌  生物学特性  菌种保藏
DOI:10.13610/j.cnki.1672-352x.20151224.013
投稿时间:2015-08-03
基金项目:四川省科技支撑计划(2013GZX0161), 教育部新世纪人才和川大优秀青年学者项目(NCET-13-0397, 2013SCU04B14)和四川省农业科技转化资金和科技成果转化项目(2013SCNZ007, 2015KJT0001-2014N)共同资助。
Biological properties and preservation of Lactobacillus casei T1
WANG Min,CHEN Chong,SONG Liju,QI Panpan,YI Zhenzhen,FENG Su,ZHANG Jie,ZHAO Jian
(Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Science, Sichuan University, Chengdu 610064)
Abstract:
Lactobacillus casei, a probiotics, has a widely research value and prospect. A strain of Lactobacillus?casei named T1 that can stably produce bacteriocin was isolated from the Tibetan Plateau yak yogurt. The aim of this study was to investigate some basic growth properties of T1, the low-cost medium of MRS, and technical methods for a high freeze-dried survival rate to increase its potential production value. In conclusion, T1 has wide a range of growth temperature (20 ℃ to 40 ℃). Under the condition of pH2 -10, T1 can survive and produce good biomass. The supernatant of T1 exhibited strong inhibitory effect on the relative strains of T1 and Gram-positive bacteria. A strong activity was also observed against the gram-negative bacteria. By adding suitable protective agent, the survival rate of the freeze-dried bacteria was improved. These findings would lay a theoretical foundation for further industrial production.
Key words:  Lactobacillus?casei  biological?characteristics  culture preservation

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