用固定化弗劳地柠檬酸杆菌XP05从溶液中回收铂

比较了5种固定弗劳地柠檬酸杆菌XP05菌体的方法,其中明胶海藻酸钠包埋法为固定菌体的最佳方法。扫描电子显微镜观察表明,XP05菌体较均匀地分布于包埋基质中。固定化XP05菌体吸附Pt^4＋受吸附时间、固定化菌体浓度、溶液的pH值和Pt^4＋起始浓度的影响。吸附作用是一个快速的过程;吸附Pt^4＋的最适pH值为1.5;在50～250 mg P^4＋/L范围内,吸附量与Pt^4＋起始浓度成线性关系,吸附过程符合Langmuir和Freundlich吸附等温模型。在Pt^4＋起始浓度250 mg/L、固定化菌体2.0 g/L、pH 1.5和30℃条件下,振荡吸附60 min, 吸附量为35.3 mg/g。0.5 mol/L HCl能使吸附在固定化菌体上的Pt解吸98.7%。从废铂催化剂处理液回收铂的结果表明,在Pt^4＋起始浓度111.8 mg/L、固定化菌体4.0 g/L、pH 1.5和30℃条件下,振荡吸附60 min, 吸附量为20.9 mg/g。在填充床反应器中,在Pt^4＋起始浓度50 mg/L、流速1.2 ml/min、固定化菌体1.86 g的条件下,饱和吸附量达24.7 mg/g; 固定化XP05菌体经4次吸附解吸循环后吸附率仍达78％。     

保加利亚乳杆菌微胶囊化工艺研究

目的制备保加利亚乳杆菌微胶囊,提高菌株的酸、热耐受性及降低菌体的分离成本。方法以保加利亚乳杆菌(Lactobacillus bulgaricus)为研究对象,海藻酸钠(SA)为壳材、CaCl2为固化剂,制备保加利亚乳杆菌微胶囊;包埋率、颗粒平均化程度、机械强度等为考核指标,研究保加利亚乳杆菌微胶囊化的工艺。结果当海藻酸钠浓度为0.75%、CaCl2浓度为3%、电压为600V、泵速为1.96mL/min、震动频率为80Hz时,微胶囊化包埋效果最佳,经固定化后的菌微胶囊保持了良好的保加利亚乳杆菌的活性,微囊化保加利亚乳杆菌经过2次连续发酵后的产酸量分别达到59.4g/L和55.8g/L。结论本研究为工业化生产乳酸提供了一条具有经济价值的途径。     

植物乳杆菌Lp-2的高密度发酵

高密度培养植物乳杆菌是制作其发酵剂的重要环节。首先,研究了不同的溶氧和pH对植物乳杆菌的分批发酵的影响。在分批发酵的基础上,为进一步提高发酵液中的菌体浓度,进行了补料分批发酵实验。最终通过对蔗糖反馈补料发酵试验对比改造获得了pH反馈补料发酵工艺。此发酵补料工艺可以控制蔗糖残糖量始终处于较低的水平,因此获得了最高的菌体产量。菌体干重达到13.56g/L,较分批培养提高90.05%。     

固定化植物乳杆菌的制备及其发酵条件优化

采用海藻酸钠包埋植物乳杆菌并通过测定固定化细胞发酵清液的抑菌效果,优化得到的固定化最佳工艺条件为:海藻酸钠浓度为3%,CaCl2浓度为1.5%,菌悬液体积为3.5 mL(4.0×108 cfu/mL).固定化细胞重复发酵多批次效果良好.固定化细胞发酵条件优化结果表明:最适pH为7.0,最适温度为36℃,培养基中添加0....     

酵母菌Y17吸附Cu2+的影响因素及吸附机理研究

以高效吸附Cu2+的酵母菌Y17为材料, 对其吸附Cu2+过程中的主要影响因素, 包括溶液pH、Cu2+初始浓度、菌体添加量、吸附时间和温度以及吸附机理进行了探讨。结果表明, 对吸附过程影响较大的因素依次为吸附液pH值、Cu2+初始浓度、菌体添加量和吸附时间。正交试验得到最佳吸附条件为溶液pH5.0, 吸附时间40 min, 加菌量5.0 g湿菌/L时, 对初始浓度为8 mmol/L的Cu2+达到最佳吸附率为82.7%。通过对Y17菌体不同处理及解吸实验, 初步确定Y17吸附Cu2+的位点在细胞壁, 细胞壁表面的-NH2, -COOH基团在其吸附过程中起着重要作用。     

弱酸（盐）对植物乳杆菌耐酸性的影响

目的探讨弱酸（盐）对植物乳杆菌耐酸性的影响。方法在植物乳杆菌发酵过程中,添加50mmol／L乙酸、10mmol／L丙酸、20mmol／L正丁酸、50mmol／L乙酸钾及2mmol/L柠檬酸钾。结果添加剂量均可使植物乳杆菌耐酸性得到较大的提高,在pH2、37℃下90min,细胞残存率都较对照提高80倍以上,尤以乙酸（盐）、正丁酸为好,而三聚磷酸钾则对细胞耐酸性提高具有较小的作用,细胞残存率较对照约提高5倍。结论在发酵培养基中添加弱酸（乙酸、丙酸及正丁酸）或弱酸盐（乙酸钾、柠檬酸钾及三聚磷酸钾）均可不同程度地提高植物乳扦菌细胞耐酸性。     

乳杆菌吸附苯并芘的特性

[目的]探讨植物乳杆菌(Lactobacillus plantarum)121和戊糖乳杆菌(Lactobacillus pentosus)ML32的苯并芘吸附作用与机制.[方法]采用高效液相色谱检测菌体对苯并芘的吸附率.[结果]菌株121和ML32对苯并芘的吸附率分别为65.9%和64.9%,这种吸附特性与菌体活力无关,随培养时间延长、温度提高以及细胞浓度的上升而增加.菌株121和ML32的吸附率在pH 4和5时达到最大,分别为87.6%和89.0%.当培养液中Ca2+或Mg2+浓度大于0.05mol/L时,菌体吸附率与盐离子浓度呈正相关.苯洗脱会导致乳杆菌所吸附的苯并芘减少90%.经碱性蛋白酶、中性蛋白酶、溶菌酶及TCA和SDS等方法处理后,菌体吸附率上升,且不易被苯去除.在胆盐及胃酸环境下,两株菌的吸附率均提高至70%以上,而胰蛋白酶的存在仅对菌株121的吸附率有较大影响.[结论]两株乳杆菌可以通过吸附作用从环境中清除苯并芘,其吸附效果与细菌细胞壁的结构和组成有关.     

模拟淀粉条件下乳杆菌吸附苯并芘的能力

【目的】研究了模拟淀粉条件下嗜酸乳杆菌(Lactobacillus acidophilus)NCFM、植物乳杆菌(Lactobacillus plantarum)121以及戊糖乳酸菌(Lactobacillus pentosus)ML32吸附苯并芘的能力,为利用乳杆菌去除苯并芘提供一定的理论指导。【方法】基于苯并芘的HPLC检测方法,考察了淀粉含量及类型、培养时间和p H等因素对乳杆菌吸附苯并芘能力的影响,研究了淀粉水解产物及菌体活性影响乳杆菌吸附苯并芘的效果。【结果】淀粉含量在2%–10%的范围内,乳杆菌吸附苯并芘的能力与淀粉含量的增加呈正相关性,且与淀粉种类关系不大,但经糊化处理的淀粉可以促进菌体吸附苯并芘。在模拟淀粉体系中,培养前4 h时乳杆菌吸附苯并芘的效率增长快,此后其吸附率增加缓慢。淀粉经酸性(p H为3–4)和碱性(p H为8–9)处理,乳杆菌吸附苯并芘的能力提升。淀粉的水解产物麦芽糖和葡萄糖都能显著改善乳杆菌吸附苯并芘的能力。与活细胞相比,经灭活处理后乳杆菌细胞吸附苯并芘的能力降低。【结论】在淀粉体系中,乳杆菌依然表现出良好的苯并芘吸附能力,且一定范围内淀粉含量增多、糊化作用以及麦芽糖和葡萄糖的存在可促进其吸附苯并芘的能力。因此,本研究中的乳杆菌或许可以用作生物脱除剂来减少淀粉食物中的苯并芘。     

植物乳杆菌对重金属Pb~(2+)、Cr~(6+)和Cu~(2+)的耐受性与吸附作用相关性比较

从四川矿区泡菜样品中分离得到1株对重金属铅(Pb)、铬(Cr)和铜(Cu)具有较高耐受性的菌株,经16S rDNA初步鉴定为1株植物乳杆菌。研究重金属铅、铬和铜对该植物乳杆菌的最小抑制浓度(MIC)。比较不同初始pH、初始离子浓度、吸附时间和菌体加入量对植物乳杆菌吸附3种重金属的影响,探讨MIC与吸附作用相关性。使用MIC的方法测定重金属对该菌的最小抑制浓度,原子吸收法测定对重金属的吸附效果。研究表明,该菌对Pb~(2+)、Cr~(6+)和Cu~(2+)的耐受性分别为6.67、0.67和2.17 mmol/L;其吸附性最适初始pH分别为4、6和6;最优初始离子浓度分别为100、100和50 mg/L;最优加菌量分别为3、6和5 g/L;最佳吸附时间分别为12、2和8 h。在100 mg/L的初始离子浓度下对Pb~(2+)、Cr~(6+)和Cu~(2+)的吸附率最高分别可达96%、61%和49%。MIC与吸附作用没有明显相关性。结果表明该菌具有优良的吸附性能,为今后含有乳酸菌的食品或饲料制剂的开发提供了新的乳酸菌种。     

巨大芽孢杆菌D01吸附金(Au3+)的研究

巨大芽孢杆菌(Bacillus megaterium)D01菌体吸附Au3+的最适pH值为30,其生物吸附作用是一种快速的过程,最初5min的吸附量可达到最大吸附量的95%,温度不影响该吸附作用。在pH3.0和30℃、起始金离子浓度与菌体浓度之比为305mg/g的条件下,吸附30min,吸附率达99.1%,吸附量为302.0mg/g干菌体。D01菌体能将溶液中的Au3+还原成Au0,在细胞表面和溶液中的Au0能形成不同形状的金晶体。浸渍在SiO2和αFe2O.3的Au3+能被D01菌体还原成Au0。从电化学反应表明,D01菌体对Au3+的还原具有较好的选择性。     

微贮用植物乳杆菌固定化菌剂的制备

乳酸菌与纤维素降解菌因其可防止微贮饲料酸败、增加秸秆饲料的营养价值等优点,在秸秆微贮过程中起重要作用。但由于乳酸菌的繁殖会抑制纤维素降解菌的活性,如何实现微贮过程中两种微生物分时发挥功能是解决上述问题的关键。文中利用固定化技术将乳酸菌制备成含有玉米秸秆粉的固定化菌剂以达到缓释的目的。首先制作固定化空白小球得出复合固定化载体成球的最佳浓度,利用玉米芯吸附植物乳杆菌S1得到复合固定化载体,以对S1的包埋率、成球效果等为指标,通过对比两种固定化方法 (包埋法与包埋-交联法),得到固定化植物乳杆菌S1的最佳条件。研究表明,使用6%PVA+0.4%SA+0.3%CMC-Na进行包埋-交联时成球效果最好,使用1.2%SA+0.5%CMC-Na进行直接包埋时成球效果最好。通过对比5种固定化工艺,将1.2%SA+0.5%CMC-Na和吸附玉米粉组成的固定化载体混合物逐滴滴入4%氯化钙中直接包埋24 h得到的固定化小球其机械强度以及包埋率均优于其他工艺。因此,利用玉米芯吸附-海藻酸钠包埋的方法可以有效提高植物乳杆菌包埋效率,为使用固定化技术制备微贮饲料菌剂奠定基础。     

Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010T

Lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010T, a new amylolytic L(+) lactic acid producer, was investigated and compared with starch fermentation by Lact. plantarum A6. At non-controlled pH, growth and lactic acid production from starch by Lact. manihotivorans LMG 18010T lasted 25 h. Specific growth and lactic acid production rates continuously decreased from the onset of the fermentation, unlike Lact. plantarum A6 which was able to grow and convert starch product hydrolysis into lactic acid more rapidly and efficiently at a constant rate up to pH 4.5. In spite of complete and rapid starch hydrolysis by Lact. manihotivorans LMG 18010T during the first 6 h, only 45% of starch hydrolysis products were converted to lactic acid. When pH was maintained at 6.0, lactic acid, amylase and final biomass production by Lact. manihotivorans LMG 18010T increased markedly and the fermentation time was reduced by half. Under the same conditions, an increase only in amylase production was observed with Lact. plantarum A6. When grown on glucose or starch at pH 6.0, Lact. manihotivorans LMG 18010T had an identical maximum specific growth rate (0.35 h(-1)), whereas the maximum rate of specific lactic acid production was three times higher with glucose as substrate. Lactobacillus manihotivorans LMG 18010T did not produce amylase when grown on glucose. Based on the differences in the physiology between the two species and other amylolytic lactic acid bacteria, different applications may be expected.     

乳杆菌在模拟肉制品条件下结合苯并芘的效果

【背景】乳杆菌对众多致癌物具有吸附作用,但关于乳杆菌结合吸附苯并芘特性的研究并不多。【目的】探讨戊糖乳杆菌(Lactobacillus pentosus) ML32和植物乳杆菌(Lactobacillus plantarum)121对加工肉制品中苯并芘的吸附能力与吸附机制。【方法】基于HPLC检测菌体对不同模拟加工处理方式肉品中的苯并芘的吸附率。【结果】植物乳杆菌121和戊糖乳杆菌ML32对模拟油炸、烟熏或烧烤方式处理肉中苯并芘的吸附率均在30%以上。菌株121对直接烟熏肉中的苯并芘吸附率为41.21%,直接油炸肉中吸附率为38.71%,直接烧烤肉中吸附率为37.51%;菌株ML32对间接烟熏肉中的苯并芘吸附率为40.02%,间接烧烤肉中吸附率为38.01%。植物乳杆菌121适合于去除高温长时间加工肉中的苯并芘,戊糖乳杆菌ML32则相反。另外,乳杆菌细胞壁中的肽聚糖或许在吸附过程中发挥了主要作用。【结论】两株乳杆菌121和ML32具有吸附某些加工肉制品中苯并芘的效果,或许可以作为一种方法用于消除某些肉制品中因苯并芘过量带来的风险。     

Starch-binding domain affects catalysis in two Lactobacillus alpha-amylases

A new starch-binding domain (SBD) was recently described in alpha-amylases from three lactobacilli (Lactobacillus amylovorus, Lactobacillus plantarum, and Lactobacillus manihotivorans). Usually, the SBD is formed by 100 amino acids, but the SBD sequences of the mentioned lactobacillus alpha-amylases consist of almost 500 amino acids that are organized in tandem repeats. The three lactobacillus amylase genes share more than 98% sequence identity. In spite of this identity, the SBD structures seem to be quite different. To investigate whether the observed differences in the SBDs have an effect on the hydrolytic capability of the enzymes, a kinetic study of L. amylovorus and L. plantarum amylases was developed, with both enzymes acting on several starch sources in granular and gelatinized forms. Results showed that the amylolytic capacities of these enzymes are quite different; the L. amylovorus alpha-amylase is, on average, 10 times more efficient than the L. plantarum enzyme in hydrolyzing all the tested polymeric starches, with only a minor difference in the adsorption capacities.     

Development of an amylolytic Lactobacillus plantarum silage strain expressing the Lactobacillus amylovorus alpha-amylase gene.

An amylolytic Lactobacillus plantarum silage strain with the starch-degrading ability displayed by Lactobacillus amylovorus was developed. An active fragment of the gene coding for alpha-amylase production in L. amylovorus was cloned and integrated into the chromosome of the competitive inoculant strain L. plantarum Lp80 at the cbh locus. The alpha-amylase gene fragment was also introduced into L. plantarum Lp80 on an autoreplicative plasmid. Both constructions were also performed in the laboratory strain L. plantarum NCIB8826. All four recombinant strains secreted levels of amylase ranging from 23 to 69 U/liter, compared with 47 U/liter for L. amylovorus. Secretion levels were higher in L. plantarum NCIB8826 than in L. plantarum Lp80 derivatives and were higher in recombinant strains containing autoreplicative plasmids than in the corresponding integrants. The L. plantarum Lp80 derivative containing the L. amylovorus alpha-amylase gene fragment integrated into the host chromosome secreted alpha-amylase to a level comparable to that of L. amylovorus and was stable over 50 generations of growth under nonselective conditions. It grew to a higher cell density than either the parent strain or L. amylovorus in MRS medium containing a mixture of starch and glucose as the fermentable carbohydrate source. This recombinant alpha-amylolytic L. plantarum strain would therefore seem to have considerable potential as a silage inoculant for crops such as alfalfa, in which water-soluble carbohydrate levels are frequently low but starch is present as an alternative carbohydrate source.     

2株乳酸菌对人工诱发鸡大肠埃希菌病的预防性实验

目的观察植物乳杆菌和粪链球菌2株乳酸菌预防鸡大肠埃希菌病的效果。方法把2株乳酸菌添加到肉鸡的饲料中饲喂,至14日龄时用鸡源致病性大肠埃希菌人工诱发鸡大肠埃希菌病,10 d后统计发病率、死亡率和有效预防率。结果成功诱发出鸡大肠埃希菌病,植物乳杆菌和粪链球菌预防鸡大肠埃希菌病的有效率非常高。结论植物乳杆菌和粪链球菌可以用于预防鸡大肠埃希菌病。     

In situ determination of the intracellular pH of Lactococcus lactis and Lactobacillus plantarum during pressure treatment

Hydrostatic pressure may affect the intracellular pH of microorganisms by (i) enhancing the dissociation of weak organic acids and (ii) increasing the permeability of the cytoplasmic membrane and inactivation of enzymes required for pH homeostasis. The internal pHs of Lactococcus lactis and Lactobacillus plantarum during and after pressure treatment at 200 and 300 MPa and at pH values ranging from 4.0 to 6.5 were determined. Pressure treatment at 200 MPa for up to 20 min did not reduce the viability of either strain at pH 6.5. Pressure treatment at pH 6.5 and 300 MPa reduced viable cell counts of Lactococcus lactis and Lactobacillus plantarum by 5 log after 20 and 120 min, respectively. Pressure inactivation was faster at pH 5 or 4. At ambient pressure, both strains maintained a transmembrane pH gradient of 1 pH unit at neutral pH and about 2 pH units at pH 4.0. During pressure treatment at 200 and 300 MPa, the internal pH of L. lactis was decreased to the value of the extracellular pH during compression. The same result was observed during treatment of Lactobacillus plantarum at 300 MPa. Lactobacillus plantarum was unable to restore the internal pH after a compression-decompression cycle at 300 MPa and pH 6.5. Lactococcus lactis lost the ability to restore its internal pH after 20 and 4 min of pressure treatment at 200 and 300 MPa, respectively. As a consequence, pressure-mediated stress reactions and cell death may be considered secondary effects promoted by pH and other environmental conditions.     

发酵麸皮多糖酶辅助提取工艺优化及其生物活性研究

通过响应面法优化提取发酵麸皮多糖的工艺,并评价其体外益生和抗氧化活性。以发酵麸皮多糖的得率为响应值,采用纤维素酶酶解与水浴浸提相结合的方法提取发酵麸皮多糖,以纤维素酶添加量、料液比、水浴浸提温度、水浴浸提时间为试验因素建立数学模型,筛选最佳提取工艺条件。通过测定还原力、DPPH和·OH自由基的清除能力对比发酵和未发酵麸皮多糖的体外抗氧化活性,并通过测定嗜酸乳杆菌、植物乳杆菌、两歧双歧杆菌的生长对比发酵和未发酵麸皮多糖的体外益生活性。结果表明,发酵麸皮多糖最佳提取工艺为:料液比1∶16(w/v),酶添加量1 000 U/g,水浴浸提温度90℃,水浴浸提时间60 min,在此条件下发酵麸皮多糖的得率实测值为73. 35%。发酵麸皮多糖具有较强的DPPH和·OH自由基的清除能力,可促进嗜酸乳杆菌、植物乳杆菌和两歧双歧杆菌的生长。     

植物乳杆菌粘附性与其表面特征关系的探究

本文通过16s rDNA鉴定获得4株植物乳杆菌,并以HT29细胞为体外黏附筛选模型,进一步探讨了这些菌株粘附能力与表面疏水性、自聚共聚能力等表型特征的相关性。结果表明,植物乳杆菌AR326菌株对HT29细胞的粘附性最强,并显示高度的自聚性(25%)和共聚性(25%),但其表面疏水性偏低(15%);通过相关性分析发现,植物乳杆菌的自聚性和共聚性与HT29细胞粘附性呈显著相关性(r=1.0和0.8,p0.05),但表面疏水性、自凝聚性和共聚性两两之间并无显著相关性(p0.05)。本研究结果为建立快速筛选高粘附性植物乳杆菌的方法及其菌株在体内定植和分布研究提供一定参考依据。     

植物乳杆菌ZS2058在磷酸盐缓冲液体系中生物转化共轭亚油酸

植物乳杆菌ZS2058是从泡菜中筛选到一株具有转化共轭亚油酸能力的乳酸菌。该菌株在MRS培养基中经0.5mg/mL的亚油酸诱导培养后,所获得的菌体细胞具有较强的转化能力。文中就植物乳杆菌ZS2058水洗细胞在磷酸盐缓冲液体系中生物转化共轭亚油酸进行了深入研究。在非厌氧条件下,植物乳杆菌ZS2058在亚油酸浓度为1mg/mL,湿细胞质量浓度约为150mg/mL,120r/min、37℃的条件下反应24h后,能将亚油酸转化为共轭亚油酸和羟基脂肪酸,其中c9,t11-CLA占所产生的CLA总量的96.4%,产量可高达312.4μg/mL,说明该菌株有很强的专一性。随着反应进一步进行,反应至36h时,c9,t11-CLA含量逐渐减少,伴随着大量羟基脂肪酸的产生;并且,以CLA(c9,t11-CLA和t10,c12-CLA的混合样品)为底物进行反应时,c9,t11-CLA被转化为羟基脂肪酸。由此可知,c9,t11-CLA可能是该菌株生物转化LA过程中的一个中间产物。