摘要
通过透射电镜观察表明 ,经过冻融处理后 ,乳酸菌菌体会发生溶解、皱缩、断裂等致死损伤现象。杆菌比球菌易于受损。乳酸菌经过冻融处理后 ,致死率增加。生化指标结果分析表明 ,细胞受损后 ,裂解的菌体会释放出核酸、蛋白质、胞内酶等可溶性物质 ,细胞膜的通透性增加 ,菌体发生生理性损伤 ,使得菌体在增殖期间具有较长的迟滞期。与对照相比 ,冻藏、冻干菌株胆盐耐受性、不耐受菌数差异不显著。冻藏法比冻干法更容易保护菌种。
The observations by transmission electricity microscope showed that cells of LAB through freezing thawing circles were injured violently Some cells were ruptured in the middle, and others solved at their ends Lactobacillus was more injured easily than Lactococcus The lethal rate of LAB after the freezing thawing circles increased Biochemical experiments showed that the permeability of cell membrane increased and ruptured cells released more materials Nucleic acid, protein and other soluble solutes existed more in the suspended medium A longer lag period existed during the growth of injured cells Contrary to control, bile tolerance strains and non bile tolerance ones in the frozen and frozen dried samples didn't change more Frozen storage protected LAB cells better than freezing dried
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第10期18-21,共4页
Food and Fermentation Industries
关键词
乳酸菌
冷冻损伤
透射电镜观察
损伤机理
lactic acid bacteria, freezing damage, SEM observation, mechanism of injury
