食品与发酵工业 >

2021 , Vol. 47 >Issue 16: 1 - 8

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026748

研究报告

基于细胞膜脂肪酸调控提高乳杆菌冻干存活率

  • 钱志浩 ,
  • 崔树茂 ,
  • 唐鑫 ,
  • 毛丙永 ,
  • 赵建新 ,
  • 陈卫
展开
  • (江南大学 食品学院,江苏 无锡,214122)
硕士研究生(崔树茂副研究员为通讯作者,E-mail:cuishumao@jiangnan.edu.cn)

收稿日期: 2021-01-19

  修回日期: 2021-02-19

  网络出版日期: 2021-09-10

基金资助

国家食品科学与工程一流学科建设项目(JUFSTR20180102);国家青年科学基金项目(318010744)

收起

Improving the survival rate of lyophilized Lactobacillus based on the regulation of fatty acids in cell membrane

  • QIAN Zhihao ,
  • CUI Shumao ,
  • TANG Xin ,
  • MAO Bingyong ,
  • ZHAO Jianxin ,
  • CHEN Wei
Expand
  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-01-19

  Revised date: 2021-02-19

  Online published: 2021-09-10

Fold

摘要

以形态、荚膜多糖产量、胞内相溶性溶质含量一致的不同乳杆菌为研究对象,通过气相质谱联用测定各菌体稳定期的细胞膜脂肪酸组成并统计冻干存活率,分析乳杆菌细胞膜脂肪酸组成特点与冻干存活率的关系。而后通过测定酸应激、冷应激及发酵过程添加吐温20、吐温80后菌体细胞膜脂肪酸组成及冻干存活率,探索基于细胞膜脂肪酸改善提高冻干存活率的高效调控手段。研究结果表明,培养至稳定期的乳杆菌的细胞膜脂肪酸不饱和率约为(54.01±0.05)%~(64.14±0.13)%、平均链长约为17.21~17.39。环境应激处理对细胞膜脂肪酸组成造成的变化较小,而添加外源脂肪酸对细胞膜脂肪酸组成造成的影响较大。通过在mMRS液体培养基添加2 mL/L的吐温80,短乳杆菌173-1-2的不饱和率从(64.14±0.13)%升至(80.31±0.04)%,冻干存活率也从(41.87±1.44)%升至(60.72±1.15)%;鼠李糖乳杆菌FJND的不饱和率从(54.01±0.05)%升至(74.72±0.10)%,冻干存活率从(45.22±1.54)%升至(59.63±1.55)%。该实验为调控乳杆菌细胞膜状态从而提高冻干存活率提供了指导。

关键词： 乳杆菌; 冻干存活率; 细胞膜脂肪酸

本文引用格式

钱志浩 , 崔树茂 , 唐鑫 , 毛丙永 , 赵建新 , 陈卫 . 基于细胞膜脂肪酸调控提高乳杆菌冻干存活率[J]. 食品与发酵工业, 2021 , 47(16) : 1 -8 . DOI: 10.13995/j.cnki.11-1802/ts.026748

Abstract

To study the relationship between the membrane fatty acid composition of Lactobacillus and the survival rate after lyophilization, diverse Lactobacillus with the same morphology, low capsular polysaccharide content and intracellular compatible solutes were selected, the fatty acid composition of cell membrane through GC-MS and the survival rate of Lactobacillus after lyophilization were examined. Then after treating Lactobacillus through acid stress, cold stress and adding Tween 20 or Tween 80 in the fermentation process, the fatty acid composition of the cell membrane and the survival rate of Lactobacillus after freeze-drying were measured to explore how to effectively improve the survival rate of Lactobacillus by changing the fatty acid of cell membrane during lyophilization. The results showed that the unsaturated rate of fatty acid in cell membrane of Lactobacillus at the stationary phase was about (54.01±0.05)%-(64.14±0.13)%, and the average chain length was about 17.21-17.39. Environmental stress had little effect on the fatty acid composition of cell membrane, and the addition of exogenous fatty acid had greater effect on the fatty acid composition of cell membrane. By adding 2 mL/L Tween 80 in mMRS liquid medium, the unsaturated rate of Lactobacillus brevis 173-1-2 increased from(64.14±0.13)% to (80.31±0.04)%, and the survival rate also increased from (41.87±1.44)% to (60.72±1.15)%. The unsaturated rate of Lactobacillus rhamnosus FJND increased from (54.01±0.05)% to (74.72±0.10)%, and the survival rate increased from (45.22±1.54)% to (59.63±1.55)%. This study provides guidance for regulating the cell membrane status of Lactobacillus to improve the survival rate of lyophilized Lactobacillus products.

Key words： Lactobacillus; lyophilization survival rate; cell membrane fatty acids

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