海藻糖对乳酸菌的抗逆保护研究

研究了在冷冻干燥、高温及冻融等胁迫条件下，海藻糖对嗜热链球菌（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒ－ ｍｏｐｈｉｌｌｕｓ）和植物乳杆菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）菌体细胞的保护作用。结果表明在冷冻干燥过程 中，海藻糖保护的细胞存活率分别达７５％和３３％，而对照分别为１９％和ｌ％；用９０℃高温处理干燥 状态和溶液状态的嗜热链球菌，证明海藻糖能明显提高细胞的耐热性；用冻融法反复处理嗜热链球 菌４次和８次，加海藻糖保护的细胞存活率显著高于对照。在扫描电镜下观察这

STUDY ON THE TREHALOSE STRESS PROTECTION ON STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS PLANTARUM

The viability of freeze-dried cells of Streptococcus thermophilus and Lactobacillus plantarum by adding different stabilizer and protectants such as skim milk, sucrose and trehalose were investigated. When the bacteria were dried with 150mmol/L trehalose,75% of S. thermophilus and 33% of L. plantarum cells were survived, comparing with control of 19% and 1% respectively. When S. thermophilus was exposed at 90℃, the cells with trehalose increased tolerance to high temperature. When S. thermophilus freeze-thawing for 4 and 8 cycles, the survival was much higher than that of without trehalose protected. Scanning Electro-microscope pictures showed that the cells with trehalose, appeared as normal, but those without the sugar were broken or collapsed. The data confirmed that the disaccharide could protect bacteria against stress conditions.