乳杆菌电转化条件的研究

用Pgk12、Pmg36c等质粒电转化不同的乳杆菌。研究了影响转化效率的多种因素。受体细胞经20μg/ml氨苄青霉素处理1h,可以提高转化效率200倍。同时,发现电击后的细胞必需在高渗培养基中才能存活,电击后2～3h的复苏表达期和用亚抑制抗生素浓度选择转化子,这些对电转化成功以及提高转化效率都是十分关键的。在改进电转化方法中,各种参数为电场强度8.75kV/cm,电阻100Ω或200Ω,电容25μF和2×磷酸缓冲液。     

保加利亚乳杆菌H+-ATPase缺陷型菌株的筛选

【目的】从传统乳制品中筛选具有新霉素抗性的H+-ATPase缺陷的德氏乳杆菌保加利亚亚种自发突变株,为最终开发弱后酸化的酸奶发酵剂奠定基础。【方法】利用API 50 CH细菌鉴定系统和16s rRNA基因序列分析对菌株进行鉴定。新霉素作为筛选压力,筛选具有新霉素抗性自发突变菌株,比较亲本和突变菌株的H+-ATPase活力及其代谢情况。【结果】从内蒙古地区的传统发酵酸奶中分离鉴定出一株德氏乳杆菌保加利亚亚种（Lactobacillus delbrueckii subsp. bulgaricus）,并命名为KLDS 1.9201。以此为出发菌株,筛选出两株H+-ATPase缺陷的自发突变株,分别命名为KLDS 1.9201-1、KLDS 1.9201-4,它们的H+-ATPase活力分别比亲本KLDS 1.9201降低了46%和60%。在MRS培养基中生长24 h后,KLDS 1.9201、KLDS 1.9201-1和KLDS 1.9201-4对初始葡萄糖的代谢率分别为65%、41%和31%,终产物中乳酸的浓度分别为26g/L、18g/L和15g/L,突变菌株的生物量均低于亲本。【结论】H+-ATPase活力降低的德氏乳杆菌保加利亚亚种的自发突变株具有较低的生长速率和弱产酸能力,它们可被用于制作弱后酸化的酸奶发酵剂。     

异源表达德氏乳杆菌保加利亚亚种TCS1调控酸适应基因提高乳酸乳球菌NZ9000耐酸性

[目的] 在乳酸乳球菌NZ9000中异源表达德氏乳杆菌保加利亚亚种中由双组分系统TCS1（JN675228/JN675229）调控的与酸适应相关基因,进而探究德氏乳杆菌保加利亚亚种应对酸胁迫的机制。[方法] 通过逆转录聚合酶链式反应和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳验证由德氏乳杆菌保加利亚亚种TCS1调控的与酸适应相关基因中腺嘌呤磷酸核糖转移酶（aprt）、D-丙氨酸-D-丙氨酸连接酶（ddl）、寡肽ABC转运蛋白（oppDII）和延伸因子Ts（tsf）在乳酸乳球菌NZ9000中的表达情况。酸处理实验验证基因表达对宿主菌酸胁迫耐受能力的影响。并采用酵母双杂交验证双组分系统TCS1与表达的酸适应相关基因之间的互作关系及具体的互作部位。[结果] 结果表明,乳酸乳球菌NZ9000中成功表达了aprt、ddl、oppDII和tsf。aprt、ddl基因使重组菌对酸胁迫的抗性分别提高了75倍和114倍。oppDII和tsf基因的表达对重组菌株的耐酸能力没有明显影响。酵母双杂交实验表明TCS1中的组氨酸蛋白激酶HPK1与Ddl之间存在相互作用,且HPK1-C结构域是二者相互作用的关键区域。[结论] aprt和ddl过表达菌株酸刺激的适应能力显著高于对照菌株,该研究结果可为德氏乳杆菌保加利亚亚种及类似菌株耐酸性特性的获得策略提供参考。     

唾液乳杆菌电转化效率优化研究

唾液乳杆菌对人体健康有重要意义,作为一株可食用益生菌有着极大的应用潜力,但较低的电转化效率限制了唾液乳杆菌的遗传操作.本研究从细菌培养状态、甘氨酸浓度、蔗糖浓度、电压和复苏时间等因素着手对唾液乳杆菌(Lactobacillus salivarius AR612)的电转化条件进行优化.结果表明,唾液乳杆菌AR612的最佳...     

妊娠女性阴道中两种德氏乳杆菌亚种的生物学特性

目的 探讨妊娠女性阴道中德氏乳杆菌的生物学特性,以供临床进一步研究。方法 采用质谱鉴定仪初步鉴定菌种,再用16S rRNA基因和一代测序技术进行确认,同时观察德氏乳杆菌在培养基上的生长特征、染色情况、生化反应和抑菌现象。结果 在妊娠女性阴道中首次分离出德氏乳杆菌印度亚种和sunkii亚种。两种细菌16S rRNA基因扩增产物1 438 bp中存在3个碱基的差异。两种细菌均为革兰阳性兼性厌氧长杆菌。德氏乳杆菌印度亚种菌落边缘不整齐、菌落粗糙,而德氏乳杆菌sunkii亚种菌落边缘整齐微凸起且中间凹陷、菌落湿润,都能产生α-溶血环。两种细菌均能产生精氨酸双水解酶1(ADH1)、精氨酸双水解酶2(ADH2s)、丙氨酸芳胺酶（AlaA）、丙氨酸—苯丙氨酸—脯氨酸芳胺酶（APPA）,分解蔗糖（SAC）和D-葡萄糖（dGLU）,同时奥普托欣耐受试验（OPTO）呈阳性,过氧化氢试验为阴性,能分解葡萄糖产酸。两种菌都能抑制金黄色葡萄球菌和大肠埃希菌的生长。结论 两种德氏乳杆菌亚种核苷酸序列存在单个碱基差异,直接影响其部分生物学特性。     

保加利亚乳杆菌冻干保护剂的优化

目的 研究4种常用冻干保护剂的添加量.方法 以保加利亚乳杆菌为出发菌株,以其冻干菌粉活菌数为指标,通过正交试验优化4种常用冻干保护剂的添加量.结果 保加利亚乳杆菌的最佳冻干保护剂配比为乳糖∶谷氨酸钠∶抗坏血酸∶脱脂奶粉=3∶1∶2∶7,其中脱脂奶粉对菌体保护效果极显著(P＜0.01),乳糖对菌体保护效果显著(P＜0.05).结论 通过对保加利亚乳杆菌的4种常用冻干保护剂的添加量进行优化,为保加利亚乳杆菌的冻干工艺提供基础.     

对德氏乳杆菌DM8909菌株的微生物学研究

通过对阴道正常菌群定性、定量研究表明 ,乳杆菌在阴道正常菌群中的检出率和数量都占有绝对优势 ,并对致病菌有拮抗作用。乳杆菌对维持阴道微环境 ,保持其健康状态具有重要意义 ,乳杆菌作为阴道病防治的微生态调节剂应用具有广泛的应用前景。本文就阴道乳杆菌的分离、生化反应特征、代谢产物分析及菌种鉴定等微生物学研究工作报道如下。1　材料与方法1 .1　菌种的分离方法　根据文献及本课题的阴道菌群与微生态疗法的研究结果 [1] ,确定乳杆菌为选种对象。用阴道拭子取阴道分泌物 ,接种于 Lbs培养基上 ,37℃培养 72 h。根据乳杆菌的特征筛…     

对德氏乳杆菌DM8909菌株的药理学研究

由大连医科大学微生态学研究所从阴道中分离的德氏乳杆菌 DM890 9菌株经实验证明 ,其具有产乳酸和 H2 O2 的能力。为研究本菌株是否具有继续开发的前景 ,我们对其毒性及一般药理学进行了研究 ,现报告如下 :1　材料与方法1 .1　菌种及菌粉来源　实验采用的菌种是德氏乳杆菌 DM890 9菌株 ,其实验用菌粉系采用 DM890 9菌株经小罐发酵、离心分离、冷冻干燥、乳糖稀释制成 ,均由大连医科大学微生态学研究所提供。1 .2　急性毒性试验1 .2 .1　实验动物　昆明种小鼠 ,体重 ( 2 0± 2 ) g,雌雄兼用 ,共 5 0只 ,随机分成 5个剂量组 ,每组 1 0只。…     

酸奶中保加利亚乳杆菌分离条件的优化

为优化从酸奶中分离保加利亚乳杆菌的培养条件,初步建立一种较简单有效的分离方法。以成都市市售的主要酸奶－华西牌瓶装酸牛奶为来源,采用MRS、SL、LS、蕃茄酵母4种经典的乳酸菌选择性培养基,并分别进行有氧及烛缸厌氧分离培养测定其得率。采用X^2检验对不同组的分离得率进行统计学分析。结果表明MRS培养基为酸奶中保加利亚乳杆菌分离首选培养基,分离得率达66．67％;微氧环境优于有氧环境（PO＜0．05）。     

对德氏乳杆菌DM8909菌株的发酵工艺研究

德氏乳杆菌 DM890 9菌株是大连医科大学微生态学研究所分离驯化的一株兼性厌氧菌 ,主要用于防治非特异性阴道炎等妇科疾病。本实验通过对德氏乳杆菌 DM890 9菌株进行摇瓶、小型全自动发酵罐和 5 0 0 L发酵罐发酵工艺学研究 ,考察其发酵工艺中试条件。现将研究结果报告如下 :1　材料与方法1.1　菌种　本研究所使用的菌种德氏乳杆菌 DM890 9(L actobacillus debrueckii subsp.lactis)由大连医科大学微生态学研究所提供。1.2　培养基　摇瓶种子培养基、小罐发酵培养基及大罐发酵培养基均采用 L BS培养基。1.3　培养方法1.3.1　摇瓶培养　…     

Screening and selection of exopolysaccharide-producing strains of Lactobacillus delbrueckii subsp. bulgaricus

AIMS: The selection of exopolysaccharide (EPS)-producing strains of Lactobacillus delbrueckii subsp. bulgaricus. METHODS AND RESULTS: Improved EPS-overproducing strains of L. delbrueckii subsp. bulgaricus were derived by chemical mutagenesis and selection. Initial screening of the chemically induced mutant pool relied primarily on the selection of strains with raised levels of lactic acid and reduced biomass formation. Supporting selection criteria used were ropiness and colonial mucoidy. Final screening of candidate strains undertaken in a semi-defined medium in batch culture, resulted in the selection of a mutant with a 35% improvement in specific EPS yield relative to the parent strain. CONCLUSIONS: Initial selection of mutants of L. delbrueckii subsp. bulgaricus on the basis of enhanced formation of lactate and reduced biomass formation, coupled with a ropy or mucoid phenotype, proved to be a satisfactory means of isolating strains with the potential for a higher level of specific EPS production than the parent strain. SIGNIFICANCE AND IMPACT OF THE STUDY: The assay protocol allowed for the selection of an EPS-overproducing strain of L. delbrueckii subsp. bulgaricus. Such strains are useful for the purposes of metabolic studies related to EPS-production.     

Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties

In this communication, we describe the isolation of a Lactobacillus delbrueckii subsp. bulgaricus 92063 mutant strain named pH-P11, which differed from the parent strain by low proteolytic activity and altered regulation of expression of lacZ in the presence of glucose or lactose. In the presence of lactose, beta-galactosidase activity was approximately twice as high in pH-P11 than in the wild type. pH-P11 exhibited protosymbiosis together with Streptococcus thermophilus. Yoghurt produced with pH-P11 was characterized by low acidity and little post-acidification during storage. The organoleptic properties (absence of bitterness and other off-flavors, weak sourness, and clear yoghurt taste) were those of a typical "yoghurt mild". This mild flavor was achieved at rather high cell counts of lactobacilli even at the end of shelf-life. High cell counts in conjunction with high beta-galactosidase activity make pH-P11 an interesting strain for application in yoghurt especially designed for consumers with lactose malabsorption. In contrast to "yoghurt mild", which is predominantly produced with Lactobacillus acidophilus together with Streptococcus thermophilus, the product obtained by fermentation with pH-P11 and Streptococcus thermophilus concurs with international standards for yoghurt. During frequent sub-culturing, strain pH-P11, which is supposed to differ from the wild type by one or a few so-far-not-characterized mutations, showed sufficient stability for application in industrial production.     

Cloning of the D-lactate dehydrogenase gene from Lactobacillus delbrueckii subsp. bulgaricus by complementation in Escherichia coli

A strain of Escherichia coli (FMJ144) deficient for pyruvate formate lyase and lactate dehydrogenase (LDH) was complemented with a genomic DNA library from Lactobacillus delbrueckii subsp. bulgaricus. One positive clone showed LDH activity and production of D(−)lactate was demonstrated. The nucleotide sequence of the D-LDH gene (ldhA) revealed the spontaneous insertion of an E. coli insertion sequence IS2 upstream of the gene coding region. The open reading frame encoded a 333-amino acid protein, showing no similarity with known L-LDH sequences but closely related to L. casei D-hydroxyisocaproate dehydrogenase (D-HicDH).     

Characterization of three Lactobacillus delbrueckii subsp. bulgaricus phages and the physicochemical analysis of phage adsorption

AIMS: Three indigenous Lactobacillus delbrueckii subsp. bulgaricus bacteriophages and their adsorption process were characterized. METHODS AND RESULTS: Phages belonged to Bradley's group B or the Siphoviridae family (morphotype B1). They showed low burst size and short latent periods. A remarkably high sensitivity to pH was also demonstrated. Indigenous phage genomes were linear and double-stranded DNA molecules of approx. 31-34 kbp, with distinctive restriction patterns. Only one phage genome appeared to contain cohesive ends. Calcium ions did not influence phage adsorption, but it was necessary to accelerate cell lysis and improve plaque formation. The adsorption kinetics were similar on viable and nonviable cells, and the adsorption rates were high between 0 and 50 degrees C. SDS and proteinase K treatments did not influence the phage adsorption but mutanolysin and TCA reduced it appreciably. No significant inhibitory effect on phage adsorption was observed for the saccharides tested. This study also revealed the irreversibility of phage adsorption to their hosts. CONCLUSIONS, SIGNIFICANCE AND IMPACT OF THE STUDY: The study increases the knowledge on phages of thermophilic lactic acid bacteria.     

A combination of direct viable count and fluorescence in situ hybridization for specific enumeration of viable Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus

Aims: We have developed a direct viable count (DVC)‐FISH procedure for quickly and easily discriminating between viable and nonviable cells of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains, the traditional yogurt bacteria. Methods and Results: direct viable count method has been modified and adapted for Lact. delbrueckii subsp. bulgaricus and Strep. thermophilus analysis by testing different times of incubation and concentrations of DNA‐gyrase inhibitors. DVC procedure has been combined with fluorescent in situ hybridization (FISH) for the specific detection of viable cells of both bacteria with specific rRNA oligonucleotide probes (DVC‐FISH). Of the four antibiotics tested (novobiocin, nalidixic acid, pipemidic acid and ciprofloxacin), novobiocin was the most effective for DVC method and the optimum incubation time was 7 h for both bacteria. The number of viable cells was obtained by the enumeration of specific hybridized cells that were elongated at least twice their original length for Lactobacillus and twice their original size for Streptococcus. Conclusions: This technique was successfully applied to detect viable cells in inoculated faeces. Significance and Impact of the Study: Results showed that this DVC‐FISH procedure is a quick and culture‐independent useful method to specifically detect viable Lact. delbrueckii subsp. bulgaricus and Strep. thermophilus in different samples, being applied for the first time to lactic acid bacteria.     

Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria

One of the traditional ways of preparation of yogurt starter in Bulgaria is placing a branch of a particular plant species into boiled sheep's milk maintained at about 45°C, which is further incubated until a dense coagulum is obtained. To investigate the possible origin of the yogurt starter bacteria, Lactobacillus delbrueckii ssp. bulgaricus ( L. bulgaricus ) and Streptococcus thermophilus ( S. thermophilus ), the traditional way of yogurt-starter preparation was followed. Hundreds of plant samples were collected from four regions in Bulgaria and incubated in sterile skim milk. The two target bacteria at low frequencies from the plant samples collected were successfully isolated. Phenotypic and genotypic characteristics of these bacterial isolates revealed that they were identified as L. bulgaricus and S. thermophilus . Twenty isolates of L. bulgaricus and S. thermophilus , respectively, were selected from the isolated strains and further characterized with regard to their performance in yogurt production. Organoleptic and physical properties of yogurt prepared using the isolated strains from plants were not significantly different from those prepared using commercial yogurt-starter strains.
It was therefore suggested that L. bulgaricus and S. thermophilus strains widely used for commercial yogurt production could have originated from plants in Bulgaria. To our knowledge, this is the first report on the isolation and characterization of L. bulgaricus and S. thermophilus strains from plants.     

Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus

Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.     

Effects of protective agents on membrane fluidity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

AIMS: To evaluate the effect of protective agents upon survival of Lactobacillus delbrueckii ssp. bulgaricus during freeze-drying and storage, and selective amino acids on cell membrane fluidity. METHODS AND RESULTS: The protective effect of amino-acids and sugars at different concentrations was studied by determining the viability of lyophilized cells after storage under air at 30 degrees C. Survival following freeze-drying was improved by all compounds. During storage, neither proline nor maltose had protective effects on lyophilized Lact. delbrueckii ssp. bulgaricus. Glutamate 5% and aspartate 5% showed similar protection capability during freeze-drying (94-95%) and after storage (92-99%). Fluorescence probes (DPH and TMA-DPH) were used to study the effect of both amino acids on membrane fluidity. Polarization decreased with increasing concentrations of glutamate or aspartate. Lowest values were observed with TMA-DPH. CONCLUSIONS: Glutamate 5% and aspartate 5% allowed maintaining high viability rates during freeze-drying and storage of Lact. delbrueckii ssp. bulgaricus because of an increase of the membrane fluidity by inserting in the interfacial region of bacterial plasma membrane. SIGNIFICANCE AND IMPACT OF THE STUDY: These results show the first evidence of the mechanisms underlying glutamate and aspartate as lyoprotectors.     

Conjugal transfer of plasmid pIP501 from Lactococcus lactis to Lactobacillus delbruckii subsp. bulgaricus and Lactobacillus helveticus

Abstract Plasmid pIP501 was transferred by conjugation from Lactococcus lactis to Lactobacillus delbrückii subsp. bulgaricus and Lactobacillus helveticus . Only Lb. delbrückii subsp. bulgaricus transconjugants could act as a donor in crosses with Lc. lactis . No Lactobacillus transconjugants were detected after inter- or intra-species Lactobacillus crosses. Plasmid pIP501 has undergone no detectable deletion or rearrangement during transfer from Lc. lactis to Lactobacillus strains.